- I always add 1/2 cup of apple sauce to all gluten free mixes (cakes, cookies, muffins etc). I buy the snack pack size and keep it in my pantry. You can always add them to from scratch recipes too if you find the texture to dry.
- Do not share cookie sheets and muffin pans with regular gluten baking. I have my own set that is used strictly for my gluten free cooking. You will cross contaminate yourself. Been there done that!
- Toast all gluten free bread slightly to help with flavor and texture.