Gums in Gluten-Free Recipes & Cooking Tips Posted September 2, 2012 · Report to Admin Wet and gummy, yum! (j/k) Yeah, I've had that happen at least a couple times, it was just inedible and I hate throwing stuff away. I do bake with eggs, but not always as many as the recipe calls for, but I've heard the substitutions should do the trick as far as eggs go. I think the wet & gummy is due to the heaviness of the flours and there isn't enough 'lift'. I've recently been using rice flour only (combo of white and brown), and sometimes a bit of tapioca flour. In addition, I now use baking soda only, since the baking powder is out due to sulfites (corn or potato starch). I was getting better results when I tried using rice flour from an asian market, but I think I started reacting badly to it; but it might have been something else so I can't say for sure until I test it again down the road. At any rate, the reason it behaved better was because it's ground a bit finer than the other rice flours from a traditional market. Since I have a vitamix blender, I tried taking some of the 'regular' rice flour and grinding it finer in the dry container I have, and that is certainly helping. I just put about 3 cups in, and blend it for about 5 seconds, shake the bowl a bit and blend again another 5 seconds. Or I think one could use the flat blade mixer with the magic bullet, or something similar like a spice grinder? Also, if you're using a traditional recipe, add a little extra baking soda (or powder) than it calls for, about 1/4 teaspoon baking soda per cup of flour I think should work, you might need to experiment a bit. If you're using baking soda alone you need to add an acid of some sort to get it to rise -- such as milk, yogurt or vinegar. I've been using 2 teaspoons vinegar to 1/2 to 1 teaspoon baking soda with good results. And, have your oven pre-heated, maybe even start it off a little hotter than the recipe calls for then turn it down; since it also needs heat to react.