Gluten free flour has one thing going against it when one tries to make fluffy cakes and bread, there is no gluten. Gluten is essentially what helps bread rise. Gluten uses the carbon dioxide that yeast produces to make dough rise. Without gluten, there must be something added to the mix that creates this process.

Enter Xanthan Gum.

Xanthan Gum comes in a package similar looking to a flour bag and can be bought at many normal grocery type stores.

Adding Xanthan Gum makes gluten free dough sticky and allows it to capture carbon dioxide during the initial rise.

In first 2 attempts, I did not add Xanthan Gum. I will be adding it in the future at a 1/4 teaspoon to a 1 cup of gluten free flour ratio.