It sounds like you're on the right track, Ashley, and a few small changes might be just what you need to take your gluten-free baking from good to excellent! Start by measuring out your ingredients either using a scale or by fluffing and sprinkling your flour into your measuring cup like this. (This will prevent too much flour from being added to the dough as a result of compacting in the measuring cup.) Next, try baking your loaf for longer, until it reaches about 205-210°F on an instant-read thermometer. (Sometimes loaves collapse when they haven't been baked through fully.) Lastly, consider baking the dough in a Gluten-Free Loaf Pan if you're not already doing so. It's specially designed to give the dough support to rise upwards and have a pleasant structure. We hope this helps make your next loaf fantastic! Kye@KAF

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