Gluten free baked goods don't rise as there is no gluten in the batter. Therefore, baked goods may look smaller than their counterparts but when made with an almond flour blend, they are much healthier, very moist (from the fat in almonds), more filling, and taste more like artisan baked goods than the starchy store bought ones do.
Yeast does not help the "rise" either. it will give the product a yeast flavor however.
Psyllium husks combined with xanthan gum gives flour a more bread-like composition. Look for recipes using this combination of ingredients.
Apple Cider Vinegar added to room temperature milk does help contribute to a better rise.
Whey protein powder and egg white protein powder also contribute to the rise. Adding a scoop to your cakes and muffins really improve the end result.
