One of the ingredients in my pantry that is unfamiliar to the typical American is: guar gum. Check out the video below to see how this special ingredient affects my white cake recipe.
In short, guar gum is included in my gluten-free cake because it improves the texture. It is a binding agent that helps hold the cake together - kind of like gluten does in wheat-based cakes - and results in a moister, less crumbly finished product.
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