<<Disclaimer: Verify this information before applying it to your situation.>>

        Sorry if this is a newbie cooking question, but do all gluten
-free baked products
need Xanathan Gum or Guar Gum in order to bake(rise) properly or am I confused
about their role in the baking process?   I keep getting muffins that
are pretty dense
when they come out.(no open spaces at all inside).

                                        mac4004
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* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *