GF Flour Mix made banana bread dry next day?
I need some expert advice on baking with a Gluten Free flour mix...I made banana bread yesterday, and was just experimenting using a gluten free mixture of 3 cups rice flour, 1 cup potato flour, 1/2 cup tapioca starch...it baked up fine, had GREAT texture and tasted absolutely NOOO differently than if I'd used regular all-purpose flour...however, this morning, they taste like they're a week old...VERY dry and just "OLD" tasting...I put them in the refrigerator, since I didn't know how they'd do just wrapped up overnight...
Is it normal for gluten-free baking to NOT do well the next day? What am I doing wrong?
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