Xantham or Guar Gum Use
This is the key to successful gluten-free baking. The use of these will prevent the baked product from crumbling and will help maintain the proper elasticity of the product.
For muffins, quick breads, cakes, cookies, and bars: Add 1/2 tsp xantham or guar gum for each cup of flour blend called for in recipe.
For yeast breads and pizza dough: Add 1 tsp of xantham or guar gum for each cup of flour blend called for in recipe.
NOTE: Some gluten-free flour blends already add xantham or guar gum to their blends. If the blend you are using does this, do not add any more or your recipe will become too gummy. Check ingredient list.