I recently read this question: Why can applesauce be used in place of oil?
And the accepted answer says: "In baking, the role of oil is to coat the flour, preventing it from combining with the water (or other wet ingredients) and developing gluten."
However, all of my gluten free bread recipes call for some amount of oil. If there's no gluten in the recipe, what is the point of oil? Does it inhibit the gum I'm using instead?
Relatedly, can I substitute applesauce for oil in gluten free recipes without unexpected side effects?