That's an interesting question, Maryd! Gluten-free breads usually rely heavily on the sides of the bread pan to help support the rise, as the lack of gluten means the bread itself has less strength. For this reason, we usually recommend choosing a bread recipe that's designed for a gluten-free flour rather than trying to make an artisan-style wheat loaf without wheat, as it will probably result in a flat, crumbly loaf. Kat@KAF

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