Hmm, that's a good question! Not having seen or made your recipe, we can only guess at the details, but as a general rule, using 1/4 teaspon of either xanthan gum or guar gum should help. That being said, gluten-free baking typically requires a lot of experimentation to get a recipe exactly right, so be prepared to try things out several times and take good notes. It's the same trial-and-error process we use here in our test kitchen, so we know it can require a lot of patience, but the rewards are definitely sweet. Happy baking! Kat@KAF

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