Hi, Philip. Gluten-free flours create their structure by hydrating starch gels. Those gels can capture carbon dioxide from yeast, but they're not as elastic as gluten. The best option we've found after years of testing is to use a pullman-style pan, which has straight, high sides and a narrower base. It gives the dough more support, helping it to go up instead of you. When the bread is rising in the pan, take special note of the top; watch for little pin-hole bubbles. If they start to form, get the bread in the oven right away, because that's your CO2 from the yeast escaping. Susan

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