Mastering gluten-free baking (especially yeast bread) can take some practice! The consistency is going to be different from a loaf made with a wheat flour. As you described is pretty accurate. Be sure to use a stand mixer to help with the leavening. Also, gluten-free products are shelf-life challenged. We often recommend to folks to freeze if the product will not be consumed within 2 days. Good luck! Elisabeth@KAF

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