My Gluten Free baking is too dry

[~Megan~]

How can I add moisture?

I made a pretty good carrot cake last weekend but like most GF food it was crumbly (I did use xanthan gum) and like everything I've made it's dry.

I considered adding a banana in next time. Would that help?

[lil_earthmomma]

A banana will add moisture, but lots of flavor as well. Apple sauce is great for moisture, and very low flavor addition. Yogurt as well is a good choice.

[Ruthla]

Are you using "gluten free recipes" or adapting regular recipes to gluten-free versions? You may need to play around with the liquid/dry ratios in some of the recipes. Adding more oil goes a long way to making baked goods moist. Extra oil also helps the items stay fresh longer.

[~Megan~]

I'm using gluten free recipes. Don't you find that gluten free products are very dry?

[kjbrown92]

Commercial gluten free products seem dry, but not homemade stuff. Or if it is, I change the recipe (I have to change most of them anyway, for additional intolerances). The sandwich bread I make isn't dry at all. I don't know if it dries as it's kept longer though, because DS and DD2 eat it all within 12 hours of baking it. And the recipes from www.buckwheatpete.com don't seem dry to me either. His pita bread recipe makes a fantastic pizza crust.