Mike

Turns out my pans are 8.5"! Not 8, or 9, as is usual. Figures. I've had them fall while baking also, up to, and including, one that literally collapsed to almost flat. I've been trying combinations with tapioca flour, and glutinous rice flour, (Yes it really does say that on the bag!), and like the texture. A little spongy, but I think the rice flour definitely...

I have heard of psyllium fiber, but didn't know it was a baking ingredient. Are you using no xanthan, or guar gum? I do bake to 200. Pretty careful about that. I'll have to check the pan size closer, but I'm doubling the recipe, and one or the other is always a tad larger. Seems like one would work regardless.

I've had limited succes with that. They're better but the darn things will draw in on the bottom, instead of collapsing on top, even laying on their side. I'm trying to cut down on the xanthan because I know it causes shrinkage. Have you, or anyone been trying pectin, whey, gelatin, etc. in lieu of xanthan, or guar, and had luck with them?

Looking for advice on curing consistent "falling" of my loaves when I take them out of the oven.