Gluten-Free Sandwich Bread: I used the KA 1:1 flour. The bread turned out like a small brick. The first rise didn’t rise. The second rise was not much better. I am not sure what the constancy “thick batter” should look or feel like. Also, warm milk is not really accurate, should it be 90 degrees? I have been making your breads for years, this just did not work. Thoughts?

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