Hi, I have a recipe for "poor man's cake" - passed down to me from my grandmother who lived through the depression and WWII. It calls for 2 cups of water,1/4 cup shortening, spices and 1 cup of raisins that are simmered for 5 minutes and then cooled. The cooled mixture is added to a dry mix of 3 cups of flour, salt and baking soda. I've tried to convert the recipe to gluten-free by substituting KA measure for measure in place of the flour. The cake doesn't rise as well and is more dense than I would like. I next added some baking powder, which improved it a bit, but not enough. Having read your blog on creating gluten-free recipes, I wonder if adding eggs and reducing the volume of water might help. Is there a rule of thumb for this substitution? How many eggs; how much less water would work? Thanks for your help -- and for the gluten-free recipes and mixes you make.

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