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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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