In gluten-free baking, moisture loss happens faster due to:
Higher starch content (rice, tapioca, corn)
Lower protein matrix
Faster crystallization of amylose during cooling
This is chemistry, not a baking flaw.

BEST PRACTICES TO KEEP GLUTEN-FREE BAKED GOODS FRESH

Same-Day Consumption (Best Texture and Flavor)
Recommendation:
Store at room temperature, in a sealed container, away from direct heat or sunlight.

Why it works:

Prevents refrigeration-induced starch crystallization
Preserves softness and aroma
Avoid:
Open air exposure
Paper bags
Refrigeration on day one

Next-Day Storage (Short Term, 24–48 Hours)
Recommendation:
Store in the refrigerator, tightly sealed.
Remove and let sit at room temperature for 1–2 hours before serving.
Why refrigeration helps here:

Beyond 2 Days (Best Method)
Recommendation:
Freeze as soon as possible.
How to freeze correctly:

Wrap tightly (plastic wrap + freezer bag or airtight container)
Freeze in individual portions when possible
Thawing:
Room temperature, 2–4 hours

Why freezing works best:
Halts starch retrogradation
Preserves moisture and flavor
Superior to refrigeration beyond 48 hours
Evidence level: Strong culinary consensus

STORAGE METHODS TO AVOID (Important)
❌ Leaving uncovered at room temperature

❌ Storing near heat sources

❌ Repeated freeze-thaw cycles
These accelerate moisture loss and textural breakdown.

Some gluten-free baked goods stay softer longer due to:

Higher fat content (butter, oils)
Natural humectants (honey, maple syrup)
Certain fibers (psyllium, flax)
However, no gluten-free baked good remains optimal indefinitely without freezing.
This is normal and expected.