Greetings. Can this recipe be scaled up for successful results in a 13-inch pain de mie (Pullman) pan? I have three, and would rather not have to deal with storing 9-inch pans as well. (Their stright sides preclude stacking, necessitating considerable storage space.) Would a 13-inch GF loaf collapse from insufficient structure and support? Also, a more generic, but related question: Store-bought loaves of GF bread are always smaller than regular bread. I assume that's because with less structure, bigger GF loaves might have a tendency to fall. Can you comment on that further? Thank you.

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