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You seem to be under the impression that only potato starch can replace the wheat starch provided by wheat flour in standard recipes. This is a misconception - any starch will do, and besides, the more other carbohydrates you have (sugar, fibre), the less starch you need, as they also store moisture and are to some extent interchangeable in this function. ...


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You have several oily ingredients like coconut oil and nut flour. Oil is one of the 2 ingredients that make a cake moist and it helps retain the moisture. The other is simply water. In addition to plain water there is xantham gum in the recipe. Xantham gum binds a lot of water and retains it, keeping the cake from drying out. That's why only 1g of it is ...


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