Hi Joyce, I'm guessing that your altitude is probably contributing to your results. The general recommendations for high altitude yeast bread baking is to: "Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture." Of course, adjusting the water and flour amount can be especially difficult with a gluten-free bread recipe, since the "dough" is really more of a batter. I would encourage you to weigh your flour, if possible, or use this method to measure your flour by cups, and if you feel extra liquid is required, adding an extra egg would likely be helpful. With gluten-free bread recipes it's also important to use the type of gluten-free flour recommended in the recipe along with the xanthan gum, if the recipe calls for it. 

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