<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I have made the gf yeast free sandwich bread from Bette Hagman's book called "The Gluten Free Gourmet Bakes Bread", page 132)...I had to change the recipe a little to make it safe for my family....we have more than just gluten, dairy, and yeast intolerances). I have made this bread 3 or 4 times now. One of those times, it came out PERFECT........the whole family liked it (even my son that has very little food intolerances). I made it the same way each time, but (except for the one perfect loaf) it keeps shrinking as soon as I take it out of the oven.....it shrinks up smaller than the original batter size and tastes disgusting (prior to the shrinkage, it raises up to be double in size). The one that came out perfect, even had the tiny bread holes in it. The bad ones look like a solid piece of cheese. Does anyone have any ideas as to what I am inconsistently doing wrong?? What makes it shrink or fall after I take it out. Thanks, I will summarize. Pat