When baking with gluten free flour always add ¼ teaspoon of gluten free Xanthan Gum for every cup of flour your recipe calls for, you will be glad you did :)
In gluten-free baking, there is a need for xanthan gum as it provides elasticity and stickiness in the baking. Since there is no gluten in the flour, it needs something that acts as the binding agent for the flour, it will help to add some moisture, and helps give the baked good some structure.
I ordered my Gluten free Xanthan Gum from amazon, link below. https://www.amazon.ca/gp/product/B07CJKMW5Q/ref=ppx_yo_dt_b_asin_image_o07_s01?ie=UTF8&psc=1