I'm thinking that the whey would be a great addition to gluten free baking because the gluten that is omitted is a protein and needs to be replaced by another protein in order to hold together well. Buttermilk is often called for in GF recipes also. Not really. Dairy proteins do not contribute the level of structure of gluten. I think you will have much better luck adding a stabilizing gum, like Xanthan. Frank @ KAF.

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