Dear Kipster,

I'm glad to hear that you are enjoying this bread. Typically the reason the center of the loaf sinks is because you have too much liquid for the amount of dry ingredients. You could be off by as little as a tablespoon of liquid and it can cause problems because gluten-free yeast breads are a bit finicky. Imagine blowing up a balloon or bubble gum and the delicate balance of air that's required to produce the biggest balloon or bubble without letting it burst. The ratio of liquid to dry ingredients in a gluten-free yeast bread is just such a balance. There needs to be enough liquid to allow the yeast to expand to the max. But, if there's too much liquid, the yeast expands too much. The moment it comes out of the oven, "poof!" The structure collapses. And that's what I think is happening when you make this sandwich bread. Try reducing the liquid by a tablespoon and see if the results are better. Let me know how that works. Happy Baking!

Beth Hillson Food Editor, Living Without Magazine

Love this nutritious bread and have made it at least 6 or 7 times. However, it always collapses on me after I take it out of the oven so part of the loaf becomes very dense. I've tried more eggs and played around with the flour blend to no avail. Any suggestions?

Abby, this might be a little late to respond. Please comment if you see it and how it works. First, this is a good bread recipe. I have many of the same intolerances as your daughter's allergies. Some ideas in addition to Rachel's:Another common substitution for rice flour is bean flour: I prefer Bob's Red Mill Garbanzo flour. I do not like the stronger flavor of the fava or garfava bean flour mix. However, millet flour is a really nice flour, just be sure it is certified gf. I cannot tolerate sorghum, but it has a good flavor and does well in many gf recipes. As a sub. for corn/potato starch: use either tapioca or arrowroot. Tapioca adds chewiness, so if a recipe already calls for tapioca, I usually sub. arrowroot for other starches. For the nut sub. I love gf oat flour, but you could also try coconut fl., sorghum or amaranth(which I also love). As an aside - For corn meal, I think either amaranth or millet are good substitutes. There is a good bread recipe on the internet that is a millet oat bread. There is another sub you would have to do: sweet rice flour, which could be switched to amaranth or oat. I have found moisture control to be a major issue in failures. If these subs are not working the way you want, try reducing the water in this recipe by 1 or 2 Tablespoons. From my notes, I did not use all the water in this recipe. I love and have had great success with Living Without's recipes!!

Overall we liked it, but it tasted a little too sourdough-ish to me, and didn't rise quite enough even though we let it proof for 75 mins. DH thought flavor was the vinegar. Is it possible to leave vinegar out? I wondered if it was one of the flours. Perhaps one of them was not fresh. But I'd prefer to just leave the vinegar out, esp since that can be worse for candida problems than yeast itself. Suggestions? It's a bummer to have trial & error with such pricey ingredients.

Abby-try substituting millet or sorghum flour for the rice, gf certified oat flour for the almond (or more millet or sorghum if that's easier for you) and tapioca for the potato starch. Should be a good bread, not bitter at all. Good luck!

I always like to use tapioca starch for my breads. Can be a substitute for rice flour as well. You might want to try a combination of buckwheat, tapioca and small part of teff perhaps? And maybe - instead of potato - chickpea flour?

My daughter is allergic to rice, corn, nuts, wheat, soy and potato. Can I use a different flour instead of the rice flour, a different starch than potato and a different flour than almond? I am having a terrible time winging recipes changing things around - I have met with rather disasterous, bitter results and really need a bread that is edible.

Thanks, Abby

The issue of scale for the Printer Friendly page has been addressed by the Living Without team. It should work satisfactorily for you now.

About the printing problem... try to highlight the recipe, copy and paste it into a word document. It is great! You can also put it into a (paper sized) binder. You can also adjust the font for as large or small you would like. And if you are a messy g/f cook like me, if you spill something one it you can reprint it!!! :) Happy gluten free cooking. I can't wait to try this bread recipe!

REPLACEMENT COMMENTS. I am an experienced baker. I have tried this recipe several ways. It works great - but you can't make it with egg replacer (which is mostly baking powder) and you can't make it without yeast. I don't know about egg beaters since that is really just the white part of the egg. But since most baked products get their lift from the egg white, not the yolk, it might work - just wouldn't be as rich. I'd think sorghum flour would work in place of amaranth, I've tried it for other things.

Thank you for feedback regarding printing. The Living Without IT team is looking into an answer for us.

Will this work with egg replacer?

Looking forward to trying this bread recipe. Can I substitute "egg beater" for the eggs? Appreciate your input. Thanks, Joy

I completely agree with the person who asked you to come up with a more friendly print out of your recipes. They are a pain....often three pages because of the comments. You are the only ones putting out g-f recipes that use more than a page....at least I don't remember others. A 2-page recipe is just not friendly to use, besides wasting paper. Please fix this as we love your recipes.

As to the high altitude question, yes it will work. Either decrease the yeast slightly (I wouldn't do this) or shorten the time you leave it to proof (I would do this.) In the past, when I was eating gluten, I was able to make yeast breads at a high altitude, but watched them like a hawk to see that they didn't over-proof.

I would be greatful if you could reply on how to cook this recipe without yeast. Thank you.

I can't have amaranth flour, to substitue for this what would you suggest?

Can you replace the potatot starch with arrowroot starch - I have a food sensitivity to potatoes.

I dont have a lot of money. Can I just use regular flour (since I am lactose intolerant) ? I also do not have a heavey duty mixer. Can you please let me know. I would appreciate it. Thank you.

Will this work with agave syrup instead of honey?

Is there a substitute for yeast, such as baking powder/soda?

Again, for me, the amounts of almond or brown rice flour and the quinoa flour didn't come thru, only shows those blank square boxes. The other measurements Did come thru in fine order. I can't account for it but some of the measurements just don't appear, leaving instead that little blank square. grandma peg

Is it possible to scale your Printer Friendly page so that it actually fits onto an 8 1/2X11 sheet of paper without me having to re-scale it? Otherwise it prints with the edges missing.

The recipes are great, but the glitch is highly annoying!

Will this work at high altitude? I won't keep wasting ingredients