You may be experiencing some of the same things that can cause a tight crumb in wheat based baking too, John. Be sure your dough is almost batter like as you first mix it- it will firm up as the flour hydrates completely. Also be sure to watch your rise. The GF Bread flour also tends to rise a bit faster than wheat flour and you may need to reduce the rise time in order to avoid overproofing the dough and having all those large holes collapse on you. Hope this helps with your next loaf!

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