— Melissa Bryant

I would take a look at the flour that you were using and I don't know if you made something from scratch or if you used the Bob's Red Mill and sometimes it's best to start out with less and then add as you go. But what was the liquid that you used in that you might wanna cut back on the liquid? Keep the fat the same, you know, whether you use bananas or applesauce or whatever, but maybe cut back on your liquid a little bit. I often bake, uh, gluten-free for clients and things like that and find that the liquid is, um, the most interesting thing. And also if you're using oat almond, whatever kind of milk you like, make certain that it had the bottle has been shaken well before you decide to bake with it. Because sometimes the residue that helps bind things together stays at the bottom of the bottle. Um, that's a really good question. Uh, Melissa, um, I think trial and error, but I'm gonna, I'm gonna say to look at the liquid that you're using. So that's my recommendation.