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First of all, let me be clear that I am no expert on gluten-free cooking. I have worked some with gluten-free flours that are primarily made from rice, but Bob's Red Mill All Purpose Gluten Free Baking Flour has a great reputation. I wouldn't assume that is causing you a problem. Having said that, there were several things I noticed in the recipe you ...


The biggest issue's your facing is the lack of Gluten which helps trap the air created by the baking powder (Fluffy) and the lack of fat (Moisture). I also sure the sugar would be adding a little extra strength. However the Picture on the original recipe looks dense and dry anyway. I'm assuming you're not using butter purposely, for much the same reason ...

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