<<Disclaimer: Verify this information before applying it to your situation.>> I recently made this yummy coffee cake for guests. The first go-round, rice flour only, it just sat there was about half an inch tall, if that. The second go-round, a few weeks later ... I did half rice flour, half lentil bean flour and it POOFED big time, really nice and floofy. My guest is a celiac, an oldtimer diagnosed about 15 years ago, and he quipped that weather often plays a part in how things come out ... Any thoughts and/or words of wisdom on this front? Tracey in Connecticut GF lodging: http://www.innseekers.com/feature.htm