I've made this bread twice, both times with white rice flour. Other than that I follow the recipe to a tee. The batter looks just like the pictures and it rises perfectly both times. However, when I bake it, it doesn't continue to rise beyond the top of my bread pan. Do you know why this could be? I proofed the yeast before baking. It tastes delicious, it's just a little dense. Our testing found the stabilized brown rice flour works best in GF recipes - it's less gritty in texture and produces the results you see in our GF recipe beauty shots. Be sure the batter is rising twice, the pan is the size listed, and your oven is at the right temp. to help with oven spring. We welcome your call to our Baker's Hotline at 855-371-2253 so we can talk over the possibilities and help you achieve what you expect from your GF baking. Happy GF Baking - Irene@KAF

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