Hi Dan, contrary to intuition, it sounds like you might want to put the dough in a cooler place to rise, as 105°F is a bit too hot for yeast. Try leaving it somewhere 75-80°F, which will allow the yeast to make the dough rise slowly and give you a better structure in the final loaf. As for getting a higher rise, you should try mixing the batter/dough for longer. It's important to incorporate a bit of air and stir at a medium-high speed for at least two minutes after everything is added. You should also note that with the gluten-free bread pan, the dough won't crest the sides but should come within about an inch of the top. The high, narrow walls are designed to give the dough more support as it rises upwards. Last tip, check your yeast for freshness and be sure you're using a quality instant yeast (avoid RapidRise). Hope that helps! Kye@KAF

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