The good news is, Neera, you're experiencing things that all gluten-free bakers have to deal with when making yeast breads. There are a few things that can help. First, know that gluten-free bread dough is really more of a batter than a dough. Using rice flour and potato starch are just fine, but you'll want to make sure there's some xanthan gum in there as well. Since gluten is what gives bread and other baked goods their structure and strength to rise and stay risen, when you take it out, it needs to be replaced with something. We use xanthan gum but other bakers have found that guar gum works too. We recommend trying our recipe for a Gluten-Free Flour Blend and this recipe for Gluten-Free Sandwich Bread. We'd also recommend using a slightly narrower bread pan with straight sides. This helps the bread grab onto the sides and rise up easily. It will also help the loaf keep its rise better. Gluten-free breads do get stale quickly, so one thing to help with that would be to slice and freeze your loaf after the first day. It will keep in the freezer for about a month. We hope this helps! If you have any other questions, feel free to reach out to our free and friendly Baker's Hotline by chat or email on our website. Happy GF baking! Annabelle@KAF

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