"Yes, I know about the seeds. I have found that they don't work as well as xanthan gum. In my experience, the seeds make things look good but they create a baked product that is a bit gummy and that falls apart into gummy crumbles…"
All the GF bread recipes I have seen use some sort of starch, Recommendations run from 30-60% starch. What difference does the starch make? Is the bread crumblier with less starch? Yours, CambronSee More