Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a stickiness that would otherwise be achieved with the gluten.
Beyond a certain amount of clock-watching and some (literal) stickiness in getting one batch out of the pan, this was really a very straightforward process.
When quite ripe the sticky, gelatinous, sweet pulp surrounding the single seed is pleasant to eat, but its great stickiness often make the seed almost impossible to spit out.
