I've found the hardest thing is to get a really soft, fluffy bread or cake. You really need the bonding strength of gluten to hold up a structure like that. So

I've found the hardest thing is to get a really soft, fluffy bread or cake. You really need the bonding strength of gluten to hold up a structure like that. So a nice airy New York style pizza crust is out, but thin crispy crusts are doable.