Thank you for trying the recipe! I’m not certain about a good substitute for baking powder in gluten-free recipes, but one thing I’ve done in the past is adding about a tablespoon of carbonated liquid, like sparkling water or you might even try a clear Sprite-like soft drink without corn syrup. This helps react with the rising agent and still keeps the baked product light.

Hope this helps and don’t hesitate to let me know if you have any other questions!

I made half the recipe and found the batter hard to stick together. They also did not rise like in your photo, but they tasted good!

Any suggestions?

PS I’m allergic to the corn in baking powder so I used baking soda…