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musicchick64

Baked Goods Drying Out?

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I have found some great recipes and am now maiking wonderful cookies, cakes and bars. The problem is that they always seem to dry out in about 24 hours, even if I store them in tupperware. Does anyone else find this to happen to them? What do you do to keep baked goods fresh? We just can't eat an entire batch of goodies in a day.

Lisa

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I freeze them in small batches as soon as they are cool. That way - only have out what I now we can eat. Fo slices of cake or bars - I put wax paper between a few pieces so they dont freeze all togther. Or the cake recipe is made inot cupcakes and I can take one or more when I want. Hope this helps

Sandy

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This always happens to me. Which is why I quit baking. Just doesn't seem worth the time and effort. Now I buy cookies or cupcakes as I need them. Have to buy cookies in single serve packages unless I know the whole box will be eaten at once because even they dry out.

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This happens to me too! Cookies last a week tops before they have to be thrown out. I started using only half the cookie dough at a time. I shape the other half into a log, wrap with plastic wrap, and freeze. Then later I let it thaw and I have cut and bake cookies! B)

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This happens to me too! Cookies last a week tops before they have to be thrown out. I started using only half the cookie dough at a time. I shape the other half into a log, wrap with plastic wrap, and freeze. Then later I let it thaw and I have cut and bake cookies! B)

WOW! Cookies last a whole week in your house? You can have my boyfriend come over, he'll take care of that for ya!

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Guest Doll

I also noticed this. It's the curse of gluten-free food! ;) My "cure" was to always use a little more oil than the recipie called for. For instance, when making gluten-free cookies using a mix, I put in 1/2 of oil instead of 1/4. It helped keep them moist for longer. You might have to experiment.

I know that Enjoy Life's premade cookies are VERY moist. I believe they use a lot of fruit juice concentrates in their cookies. Perhaps that's an idea???

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I have found some great recipes and am now maiking wonderful cookies, cakes and bars. The problem is that they always seem to dry out in about 24 hours, even if I store them in tupperware. Does anyone else find this to happen to them? What do you do to keep baked goods fresh? We just can't eat an entire batch of goodies in a day.

Lisa

HHmmmm. A thought just hit me while reading this. I wonder if one of those terra cotta looking disks that you soak and put in with brown sugar would work in the tupperware with the gluten-free baked goods??

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Hi all,

For those of you that have a problem with goodies drying out, why not try my fruit ant nut cup cakes

they have been known to last 3 weeks + and still were perfect.

I believe it has to do with the alcohol and butter in the ingredients that helps make them last.

.

When they have cooled completely,

I put them in a oblong air tight plastic container with

kitchen paper between each layer and leave them out at room temperature,

I've eaten them after 3 weeks and they were still perfect they only last this long

if I'm the only person eating them, but if visitors call Celiac and Non-Celiac alike they always

ask if I have some of those yummy cakes to go with their coffee!!

.

Here's the link, Try them you won't be dissapointed !

.

Fruit and nut cup cakes recipe (with photo)

.

.

Best Regards,

David

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HHmmmm. A thought just hit me while reading this. I wonder if one of those terra cotta looking disks that you soak and put in with brown sugar would work in the tupperware with the gluten-free baked goods??

I always put one of those in the container with the cookies - it helps quite a bit.

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From my experience with baking from before, the fruit purees are a great way to add moisture. There was a book, Have your Cake and eat it too. It was about lowering fat in baked goods while retaining moisture. I am sure her methods would work for us.

Also corn syrup or liquid invert sugar (Nulomoline), it can be bought or make your own (I can't find the recipe now). Also honey is a liquid invert sugar I think.

Lethicin is also used but I don't know anything about it so don't know if it is an ok food or not, although I think it is. You can find it here

Egg and Oil of course but how much fat can one put in baked goods before it becomes glop <_<

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I make a full batch of cookies, but only bake half. The other half I shape and freeze on another cookie pan; then put them in a plastic container dividing the rows with waxed paper and freeze until needed. Do this with several different kinds of cookies so there is an assortment. Sugar or cut out cookies freeze well in large balls wrapped in plastic wrap. It saves time and still gives variety. Only our grandson is celiac disease, but the rest of the family as well as his friends like to eat his cookies.

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I have found some great recipes and am now maiking wonderful cookies, cakes and bars. The problem is that they always seem to dry out in about 24 hours, even if I store them in tupperware. Does anyone else find this to happen to them? What do you do to keep baked goods fresh? We just can't eat an entire batch of goodies in a day.

Lisa

The best way I have found to enjoy moist baked goods is to package them in freezer containers or zip type bags and freeze them in consumable portions while they are still fresh-baked. Then you can remove portions from the freezer and thaw them to room temperature, and they will still taste good and have good texture. This works best with cookies. However, like Matilda, I have found that frozen cookies are actually very good! For cakes and bars, I have found that removing a frozen portion and microwaving it for a few seconds makes it taste almost fresh-baked.

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