I just spoke with Sue Gray, who developed all of our mixes and our flour blend. She said, "The reason so many gluten free baked goods have tapioca in them is that is contributes to the texture of the baked good—tapioca if used at a very high level may cause a gummy rubbery texture, but when used with other gluten free flours imparts some “chew” to the product . It also helps trap some of the gases that are formed in fermentation." "Are you using any gum or other product to thicken your batter? Gluten traps the carbon dioxide that is given off by yeast and other leaveners. If you don’t add something to mimic the gluten, even if you have a lot of yeast action, the carbon dioxide escapes, so the loaves won’t rise. Products that will help are: xanthan gum, guar gum, some fibers, pectin, emulsifiers (cake enhancer) and egg whites." I hope this gives you some ideas to try. Susan

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