Uprisings - Reaching New Heights In Gluten-Free Baking in Gluten-Free Recipes & Cooking Tips Posted July 7, 2010 · Report to Admin Unfortunately, it has corn and tapioca. .......The crust does get nicely browned if I use enough yellow pea flour, but doing so usually means a considerable loss in height. Keeping the dough covered for the first few minutes of baking helps too, though there are trade-offs with this as well. RiceGuy, I have three main questions and comments: 1) could you use Egg Replacer? I think it has potato starch though, I know you don't use starches. I'm thinking of trying it with the next loaf I made. 2) I'm curious, what are the trade offs with keeping the loaf covered for the first few minutes? I could do that..... I used my second sandwich loaf pan to cover the last loaf I made while it was raising. The loaf didn't keep the height though. We are just making short sandwiches. It raised about to 3X but then fell to 2X, just approximating. I let it raise outdoors under the grill lid, where it was very warm, and baked it there too. Lighting the grill and closing the cover, I get 400 degrees within just a minute and it stays right there. 3) What is the ratio of pea flour to the rest that you use? 4) I know, I said three but thought of another one. Have you ever used a sweetener? I have been wondering if the yeast needs something more to feed on or is the sweet potato flour enough? 5) What type of yeast are you using? I have been using active dry yeast. I just have not been getting the height that you seem to be getting.