Hi, Thanks for this informative post. I've tried a gluten-free cake recipe twice and both times it sunk. The only change I made was substituting ground flax mixed with water for xanthan gum (the bag was expensive so I didn't want to buy it for just a teaspoon). Could that have caused the sinking? I didn't open the oven door early and I don't think I overmixed- the butter and sugars were creamed with a stand mixer but the flours were folded in. Thank you.

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