Hi Amy, just recently I baked a carrot cake using gluten-free flour with the xanthan gum already mixed in (Robin Hood Gluten Free). Although the cake turned out delicious, there was a bit of a gritty aftertaste. I was reading your notes above and I should have let my cake rest for 10-15 minutes before baking. Would this have gotten rid of the gritty-ness? Or should I purchase gluten free flour and xanthan gum separately and mix them myself next time?

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