Post #2935440

@teadrinker@aus.social gluten also acts as a binder holding things together, so if the cake was too crumbly it'll need more of a different type of binder - egg, xanthan gum or psyllium husk. I use Doves Farm gluten free flour blend because it already has xanthan gum added, most ready made gluten free mixed flours will but it's always worth checking. But if you just use something like rice or millet flour straight you're going to need some sort of extra binder to hold it together