- For leaveners, use extra eggs and whip them in a copper bowl if possible.  For more information on this, check out my Chemists in a Big World. - Use plenty of baking soda and baking powder, making sure that you balance the acidity in certain ingredients.
				Source: http://www.osage.net/~themillers92/SCFBlog/eggs2.jpg
	For example, honey, molasses, and chocolate are highly acidic ingredients and need to be neutralized by the baking soda or baking powder. - Use non-traditional grains, such as sorghum, chickpea flower and quinoa to create a more whole-grain wheat-like texture.  “Grainy” flours such as arrowroot work well for making goods such as waffles, crackers, cookies, and any other baked product that has a “whole grain” taste. - Lots of gluten-free flours taste horrible by themselves.  When possible, mask the taste of flours such as bean flour with flavors like cinnamon, mint, chocolate, vanilla, ginger, and molasses. - If you use yeast as the leavener, let the bread rise during the baking process, not ahead of time, otherwise all the gas bubbles formed by the yeast will just float off into midair.