Don, that's an excellent question, but the answer is no. This is because the challenge of gluten-free bread is not producing extra gas to make it rise, but getting the dough strong enough to hold on to what gas it has. Adding baking powder or soda to your gluten-free bread would provide more leavening oomph, it's true, but without that extra structure that gluten lends to traditional bread doughs, all that air will simply create more pinhole leaks in the roof of your loaf, causing it to deflate further. Hope that helps clarify! 

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