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Help Plz. Pamela's for vegan & high altitude?

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Trying to make vegan, gluten free, bread in Denver, Colorado (mile high city).

After trying many gluten-free flours, I am going back to Pamelas. Just bought a 25 pound bag from Amazon.

I have always had trouble with my Pamala's bread falling, but it seems to work better than other alternatives I have tried.

I am worried about using vegan egg substitutes, they have given me trouble with other bread recipes that I have tried.

If anybody could give me any tips, I would sure appreciate it.

Thanks in advance.





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