Several years ago, I found a delicious Gluten Free Green Tea Muffin recipe on a website: www.yoursafekitchen.com. I made it with great results, using a Whole Foods Gluten Free Flour (I don't think it contained xanthan gum, but I'm not sure. When Whole Foods stopped producing the flour, I tried Bob's Red Mill several times and the muffins just fell apart. I just tried an Arrowhead Mills Gluten-Free All Purpose Flour (Baking Mix) which does contain xanthan gum and stated that it was a on-on-one substitution for regular flour. The dough was so gluey that it was really hard to mix so I added more coconut milk to the batter. They turned out firmer, but the muffin tops are all lumpy, like a rock formation, not smooth and rounded. Any advice for the novice gluten-free baker?

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