<<Disclaimer: Verify this information before applying it to your situation.>> I have made the gluten free pantry angel food cake a few times and it came out great. The last 2 times I tried to make it I could not get the batter to thicken like it is supposed to. Does anyone have any ideas? I always freeze my dry mixes, could that be a factor? How about if it was old? Any other ideas? Thanks Beth *Please provide references to back up claims of a product being GF or not GF*