Try . bread crumbs corn starch , powdered cashews ..
as last resort flour ( but gives raw flour flavor )
Must be powdered to absorb oil .....

also .....
. Egg yolks have lecithin , it emulsifies some

proteins ... look in your recipe books maybe they'll devulge

a secret about keeping cheese together with lecithin .

Emulsifying P' may lock in the oil ......






BTW
My interest is not recipes , but how stuff works , how to get
flavors ,
I found many people have the wrong idea about HFCS .

They think sweet is flavor . Its not , maltose is 20% as sweet

as Fructose , and everyone LOVES maltose .


Flavor is king .....

Thats why i dont touch vinegar , i sub citric acid ....
lemon juice .

I just read makin sourdough is :
mix flour with water pinch of sugar , wait 2 days .... Thats it !!!
No starter , no yeast , no anything !