Why doesn non-gluten flour rise?
When dough is made with flour containing gluten, the proteins in gluten creates a sort of sticky elastic network. When yeast or some equivalent releases carbon dioxide, the bubbles are trapped in this network. Then the dough is exposed to heat and it hardens into the shape around the bubbles leaving a light and fluffy dough. Non-gluten flour has no gluten (obviously) and the carbon dioxide bubbles freely straight through the dough without being caught.
