I'm thinking about trying this recipe with the GF flour, along with a teaspoon or so of xanthan gum. Do you have any other suggestions for altering this recipe to be gluten free? I'm thinking it could possibly use more baking powder to ensure a high enough rise, but perhaps I'll try it as-is the first time. Try it first with just the flour and xanthan gum alteration, then add on modifications as you feel you need them. You don't want to make too many changes all at once. You may also find that adding an egg and beating the batter more vigorously can help. ~Amy

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