Have been cooking GF for 6 years and made your angel food cakes many times. This last year I'm having trouble with the cake falling out of the pan within 10 min. of turning it over.It is done and has risen high in the oven. Taste is excellent just very heavy in texture as it has been squished. Have used refrigerated boxed egg whites and tried fresh whites. Same issue. No I have not greased the pan or utensils. Pan is usual aluminum tube pan. ?? Don't live in a high altitude area. Suggestions please. It sounds like you are having a problem with the mixing. Angel food cakes are reliant on the way they whites are whipped: you may need to back down a little on how stiffly they come together as over-whipped whites will constrict greatly when baked and thus "collapse", resulting in a dense, flat cake. Try whipped until you just get soft peaks (like shaving cream, creamy and fluffy not DRY) and be sure not to over-bake the angel food either: 40-45 minutes should do it! Kim@KAF

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