Hi Maure Ann, thanks for your question!
Yes, you can use a gluten-free flour without xanthan gum. Personally, I'd choose white or brown rice flour over sweet rice flour. Sorghum flour would also work. Hope you enjoy!

Hi Magdalena, I'm so glad to hear you enjoyed the cookies! It makes me so happy to know the recipe was easy to follow and met your dietary needs — that’s exactly what I hope for. Thanks so much for taking the time to leave a comment!

Hello, Thanks so much for trying the recipe! Yes, this meatloaf does come out a bit denser than traditional versions that use egg — that’s pretty typical for eggless meatloaf, and a lot of readers enjoy that texture. But personal preference definitely plays a big role!

The onions should add moisture, so I don’t think they caused the density. If you give it another try, just be sure not to overmix the ingredients, as that can make the loaf more compact.

I really appreciate your feedback!

Thanks so much for your comment—love the cupcake trifle idea! Such a smart way to save the batch.

Gummy centers can definitely happen with gluten-free baking. Overmixing and overfilling are common causes, but sometimes it’s the flour blend too—some have more starch or binder than others, which can really affect texture.

So glad you tried aquafaba—it’s such a fun ingredient!

Thanks for your comment, Jeff! Glad you liked the meatloaf!

For anyone who has a batch come out gummy in the middle but tasty on the top, here's how I saved them: cupcake trifles.

Use:
- 1 batch failed cupcakes
- Pillsbury Creamy Supreme Frosting
- fruit jam/jelly of your choice

I made these in little jars by layering cupcake pieces (taken from the top/outside or whatever parts weren't too gummy), a little frosting, a teaspoon of jam, and repeating. Definitely felt better than throwing a bunch of cupcakes away - tastier too!

Hi Ann, I'm sorry the pudding didn't set up well for you! Is it possible it wasn't heated to a boil and cooked for minute while boiling? This is necessary for the cornstarch to activate and do it's job to thicken the pudding. Also, it thickens as it cools so you do not need to cook it until it is to the desired consistency. Cooking too long and stirring too vigorously can keep the cornstarch from working as well. I hope that helps!

Thank you for your comment - I'm so glad you liked it!

Hi Michelle,
Using oat flour alone might be too heavy and lead to a dense cupcake with a gummy texture. To mimic wheat flour, it's best to use a blend of gluten free flours, usually a whole grain flour (like oat flour) combined with more starchy flours. I like to use sorghum flour for the whole grain flour so I would try 2 cups sorghum flour, ½ cup potato starch (not potato flour), and ½ cup tapioca starch (could also do corn starch). You might also add ½ teaspoon xanthan gum if you have it but probably not critical to have it (the cupcakes might be slightly more crumbly). I haven't tested this myself so can't guarantee they will turn out the same as the recipe as written but that's what I would try!