In gluten-free baking, moisture loss happens faster due to:Higher starch content (rice, tapioca, corn)Lower protein matrixFaster crystallization of amylose during coolingThis 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…