Don't give up, Amy! We have a few tips that will help you. First, it's key to use the proper sized pan. If you use a larger pan with wider sides, the dough won't have as much support to rise high. We recommend using a Gluten-Free Loaf Pan for best results. Also, you may want to adjust your expectations slightly. Gluten-free dough (which looks more like batter) will expand slightly during the first rise, and may crest the edge of the pan slightly during the second rise. However, it won't rise much further once it's in the oven. Rather, the crust will form and the bread will set. The top of gluten-free loaves are usually quite flat, as shown in the photos in this blog post. We hope you give this recipe another shot in the right size pan and find you like the results! Kye@KAF

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