Hello! I only use KA flours before I went Keto, so was thrilled to see this flour. The price...not so much, but I went ahead and purchased some locally. The loaf turn out beautiful and very ‘mahogany brown’ I’m use to bread baking from my past high carb days, so I knew that waiting until the bread was 190-200 degrees was important. Unfortunately, my bread collapsed while cooling...not everywhere, but just the lower half, the crown which rose out of the glass bread pan did not. Just the more narrow bottom. It taste very good, especially for a ‘keto’ bread. Can you think of what I might do with the 2nd bag I bought that would prevent the collapse? How would it do shaping is like a boule or Tuscan loaf?

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