Sugar

Sugar is an ally to the gluten-free baker. Sugars help hold moisture and, by feeding yeast or providing a bit of acidity, aid the leavening agent. Also, being somewhat sticky, sugar helps hold things together. Getting the right rise is not nearly so simple without sugar to do a good part of the work, so we can use the assist.

The thing to bear in mind with sugars is that they operate across a very full spectrum of flavors, textures, and colors. From the least to the most refined: