07-12-12, 06:17 PM
Yeah, Ben. Xanthan gum is they key because it's basically imitating what the gluten does, which is binding everything together. The texture is better. Maybe try different flours (or blends), as well.
We can get GF cakes for her birthday, made by a woman nearby, that are some of the best cakes I've ever had, gluten or no.
We can get GF cakes for her birthday, made by a woman nearby, that are some of the best cakes I've ever had, gluten or no.

