i bake 3 basic rich cakes. the original one is made from plain flour while the second one is made from rice flour and the third is from glutinous flour. After baking, the tallest cake is the cake made from plain flour followed by the rice flour then the glutinous flour. My question is why is the original cake taller than the other two cakes and why is the cake made from glutinous flour the shortest?
This has really made me confused so i would need some food sciences kind of answer thx ^^

too much gluten makes it heavy, and GF flour doesn't have the ability to rise like AP flour... You need to add a bit of extra baking powder if you want to give it a bit of oomph... Your best bet to make a scratch cake it to use cake flour... It is made from winter wheat, and doesn't have as much gluten as AP... Can I ask why you tried rice flour? Does someone have a gluten allergy?