Molly, did you see the gluten-free bread tip at the end of the post? GF breads need to be baked to a higher temperature, in order to "set" their starches. Also, you might want to call our baker's hotline to discuss gluten-free breads; I think they can really help by walking you through the process, understanding the results you're getting, and then making suggestions for things to try. Good luck going forward — PJH

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