Getting a Better Rise with a Gluten Free Pound Cake
Hi! I just made the recipe as written with a couple of variations (five spice added to batter before adding to pan, added some swirls of apple butter as I would a jam), but the main difference is that I used Bob’s Redmill all-purpose gluten free flour. The rise was not as high as the pictures shown, particularly at the middle of the cake. Any suggestions for how to get a better rise while keeping the recipe gluten free? Is there an additional rising agent I should mix in, in addition to the baking powder? Thank you!