New answers tagged gluten-free
Unless you are salting (or sugaring) your cabbage first then draining and patting dry, baking will release more liquid than the egg whites can bind. Recipe could use something absorbent
I run a gluten free bakery and yes, over mixing is a concern for many cake batters, cookie doughs, pie crusts, etc. I find, what makes overmixing an issue is the gums used in the recipes. This being either xanthan or guar. An over-mixed cake batter will become very stringy and goopy, and will not pour smoothly when run off of a spoon, for example. Cookie ...
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