[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

[IL Republican]

Xanthan Gum can replace the gluten.

I’m able to eat gluten, with no desire to give it up, but my wife is not. She uses this all the time in her baking.

I would assume she could use the Xanthan Gum with a gluten free wheat and come closer to a wheat based flavor than she can now.