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Leondela is looking for: (3 answers)
I am trying to make a (sort of) breakfast cake with the primary ingredient being oat flour - NO a.p. or wheat flour. My cake comes out too moist or sticks to the bottom of the pan. (Bottom of pan greased) The cake is also too crumbly and falls apart on serving. What could I do to make it a bit less moist and have it hold together better? Xanthan gum comes to mind but hv not yet tried. Also I use 3/4c. Milk (maybe should use less) thoughts PLEASE! Thank you!

Posted: Feb. 17, 2013 10:27 am
 
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