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mariegirl;15920 wrote: Well, I made this loaf about an hour ago and it definitely is moist and more flavorful. But it’s so crumbly that I can’t cut it. I used kefir and added about 1/4 cup more flour. I don’t know what would make it so crumbly. Any suggestions?
As someone who has done a whole bunch of gluten free baking before this (i’m brand new to the forum and to candida) I think that breads will tend to get crumbly because of the lack of protein structure holding them together (thats what the gluten does!) A good way to help this is with ground flax seed. Take a tablespoon of ground flax and whisk it with a couple tablespoons of hot water until it feels sorta like a raw egg. Add that, and it will greatly help binding the loaf.