Gluten-free baked products made with gluten-free flours don't contain preservatives, which means they are more perishable. The flours can become rancid and gluten-free baked goods dry out more quickly. Once opened, they should be stored in an airtight container in a dark, dry place. Refrigeration will prolong their shelf life, but bring them to room temperature before use. Once baked goods are cooled thoroughly, wrap them tightly in plastic wrap, and place them in an airtight container or zip-top plastic freezer bag, removing as much air as possible. Store them in the freezer until ready to use.
In our first recipe, toasting the pecans gives them a nuttier flavor. Whether you toast them in the oven or in a dry skillet, be sure to watch the pecans carefully—they can go from toasted to burned quickly. *Remember to check for gluten in chocolate chips.