Question on double rise--I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better? I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!! In developing this recipe our test kitchen team found that the double rise improves: volume, flavor, crust color, and keeping quality. Hope this helps! ~ MJ

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