I am sorry to use this site for such a trivial question but are any of you members good bakers? I make Christmas cakes for lots of people every Christmas but this is my first year being gluten/wheat free. I have made the first batch just substituting the usual flour to gluten/wheat free flour and adding a bit more alcohol and although they taste very nice ,instead of having a slice I just have a pile of fruit and crumbs! What do I need to add to make it stick together ? All your suggestions gratefully received . Busby X
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