Hi Michael- Unfortunately, there is no cut and dry way to make the perfect gluten-free loaf, so I can't give you a specific recommendation on how to better alter a recipe we aren't familiar with. Hydrating your dough very thoroughly (by mixing well and allowing a rest period) is definitely important and having a nice tall and skinny pan always helps as well. You can also try substituting psyllium husk in place of the xanthum gum in your recipe if you aren't using it already, and you would use twice the volume of husk as you were using for the gum. If you would be willing to give our recipe a try, and our flour as well as there are drastic differences between some gluten-free flours, we might be able to give you some more specific guidance on how to improve your loaf. If you have any further question, please feel free to give our baker's hotline a call at 1-855-371-2253 and we'd be happy to help you out further at that time. Happy GF Baking! Jocelyn@KAF

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