Due to the high amounts of water in gluten-free baked goods, packaged baked goods with a longer shelf life are susceptible to mould infestation. It is therefore necessary to use acidity regulators and/or preservatives for packaged baked goods with a longer shelf life.
The use of sodium diacetate to lower the pH value and the use of calcium propionate or sorbic acid is common.
In this context, the legal requirements of the respective countries have to be observed.
(See chapter Bread diseases as well as measures to preserve baked goods)
