I took your advice and used the Gluten Free Loaf Pan and I also opened a new package of yeast since mine was getting close to the expiration date. The pan made a world of difference. I added a teadpoon of roasted garlic powder to the warm milk to give it a little flavor since plain gf bread tends to be a little bland. The garlic did not affect the yeast. It rose up nicely. I wish I could make it taste a little more yeasty, but I guess that is how gluten free flour impacts bread. Thanks for your advice. I will be making this bread to use in my Thanksgiving stuffing.

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