Cellulose gel in my cake batter, who knew

I was fighting dry gluten-free layers for months, so I tried adding 3 grams of cellulose gel to my chocolate cake recipe last Sunday. The crumb came out moist and held together way better than any xanthan gum batch I've done. Anybody else messing with this stuff, or is it just me?

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maxl932mo ago

Funny how the right fix often comes from somewhere totally unexpected.

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