Sorry about the low rising loaves, Richard! Our gluten free all purpose baking mix is not meant to be substituted for other gluten free flour products and is best used in recipes that are specifically calling for this product. We have over 40 of these recipes here!

As for the rising with our gluten free all purpose flour, ensure you are using the correct loaf pan size. If the yeast is new and seems to be behaving in other recipes, then the room may be too cool for your bread to rise. Try to find a place in your room that’s between 70°F and 80°F. Many bakers find their electric oven, with just the light turned on, is a good option.
​
Another common pitfall is flour measurement. Too much flour can result in dense, dry dough that rises poorly. We recommend using a scale to measure flour (as well as your other ingredients) whenever possible. Here's a great video on how to measure flour the King Arthur way, if you don't have a scale. 

I hope you both find this helpful and happy baking!

• Reply