Hi Erin, we have a full High Altitude Baking Guide that we use when baking at elevation. It can give you an idea of what kind of changes you might want to make, but you should also incorporate the changes you already make when making regular bread. Gluten-free dough often needs additional support to prevent it from collapsing or becoming crumbly, so you might want to consider replacing some of the liquid with an extra egg. Check out the chart and give it a try. Feel free to give our Baker's Hotline a call at 855-371-BAKE (2253) if the first loaf doesn't turn out as you were hoping it would. Kye@KAF

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