Did anyone used almond flour or flour of sorts?? I cannot imagine this being firm without a binding ingredient?

Lisa Humphreys

Lisa

Rochelle8

I have used it and the fat in it binds somewhat but I like using xanthum gum, teff flour, ground flax or egg to bind more just in case. But it depends on if you like your baked goods gooey like me, or dry and flaky like some! Hope this helps!