We are not familiar with the recipe you are using. But, we recommend 1/4 t. - 1/2 t. of xanthan gum per cup of g-f flour blend. We have found that the internal temperature should be close to 210 degrees F. Try removing the loaf from the pan a little sooner and place the loaf back in the oven (oven off) directly on the oven rack for about 10-15 minutes. This will help the bread to dry out a bit more as it cools. Do not leave it in the oven too long, though. Gluten-free baked goods are susceptible to being dry to begin with! Good luck! Elisabeth@KAF

• Reply