Candace, I'm flummoxed, sorry. The pastry flour shouldn't have risen as high; should have been flatter. Is that what happened? Also,the pastry flour one would have been more likely to fall apart in the toaster (was it the pastry flour one that fell apart?Less gluten makes it harder to hold itself together.) Can't imagine why it's still too much for your pan. this is one of those instances where it's just so hard to diagnose from afar...

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