I have made this twice. The first time, I used a gluten-free flour blend I found on the Land 'O Lakes website. The rice flour made the texture a little gritty, but the flavor, density, and moistness were good. Most recently, I made it as directed and it was a little dry. I may have over-mixed it or over-baked it. Refrigerating it overnight would probably help. I'm going to try this one again. My home is at 7200 feet, and at high altitude, the decreased atmospheric pressure allows baked goods (and everything else) do dry more quickly. I might try adding more liquid. I didn't have problems with the center falling. If you do, you might need to add a little more flour to help strengthen the structure. At high altitude especially, the decreased air pressure allows baked good to expand more quickly. The lack of strucure doesn't allow them to hold, and they fall creating sunken craters in the middle. Even if you're not at high altitude, information in the book "Pie in the Sky" by Susan Purdy will help you better understand the baking process and trouble-shoot recipes. I believe this is a quality recipe and deserves more than one try.

Reviewed On: Oct. 9, 2011