Gluten Free deserts are hard to pull off and have them stay moist.  I think mainly becuase we are so used to cooking with flour.  It takes time and kids listen up....science plays an important role.  It took us a while to balance the different flours (coconut...almond...all purpose gluten free).  Each of these have different affects on the baking soda and baking powder in most recepies.  If your trying to pull off gluten free baking keep working on your flour percentages and your levening agents.  GOOD LUCK  

During January it is a bit slow so make sure you pre-order your gluten free deserts!

Our Gluten free deserts are so great we were mentioned in Edible South Shores Blog:)

http://ediblesouthshoreblog.wordpress.com/2011/12/15/gluten-free-gingerbread-men-oh-my/#respond