[Red Badger]

Gluten is what makes bread hold together, and springy.

The leavening is what makes it rise, baking soda, yeast, etc......

[JRandomFreeper]

Correct. CO2 released by the yeast or baking powder, and held in the bread by the gluten is what causes it to rise.

No gluten, no CO2 entrapment, no rise.

/johnny