The Secret Weapon You Need To Combat Dry, Crumbly Gluten-Free Cakes - Tasting Table

"The protein is responsible for holding gas bubbles inside dough, providing cakes with a light, airy structure. It's naturally found in things like wheat, rye, and barley."

"Xanthan gum helps to remedy this. The ingredient comes from a bacteria... It works especially well in gluten-free baking... resulting in a perfectly structured cake."

Read at Tasting Table