Yesterday I was trying out a recipe for apple-carrot muffins that used almond flour. I treated it like a normal wheat flour quick bread recipe, where when I combined the wet and dry ingredients I only stirred until just mixed, then into the pan and oven. (They turned put fantastic by the way)
I know that when making a typical quick bread recipe with wheat flour, you do not want to overmix the batter since it will encourage unwanted gluten development. What will typically happen if I were to overmix a non-wheat flour recipe, like with almond flour?
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