Post #2935432

@teadrinker@aus.social @robotistry@mstdn.ca In my experience, it’s mainly the corn flour that makes it go hard on cooling. (Microwave to soften!) Replacing corn with combinations of buckwheat, rice, chickpea, soy,… flours tends to largely solve that particular problem. The different flours all have their own characteristics, so finding the right combo for each type of bake can be tricky. Being more specific about the way it goes wrong may help with getting better suggestions here. Keep at it!