Q: Given the background description of some cooking related query, summarize the question into a title
If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated, since over-mixing can make the gluten form and you'll end up with a tough cake.If you work with gluten-free flour, can you mix as long as you want?
A:
Can you overmix a gluten-free cake?