<<Disclaimer: Verify this information before applying it to your situation.>> Hi List,What started out to be what I thought to be a rather innocuous query, "How can I make my GF bread rise at 5600 feet?", turned into somewhat of a pandora's box. From the 27 responses to my query (admittedly an infinitesimal number when compared to the number of bread machines in use) I came to the following conclusion: "From the responses, the problem of non-rising GF bread does not seem to be limited to any particular machine (Oster, Zojirushi, Welbilt, Hitachi) nor to any particular altitude(CO, ON, BC, KY, TX, CA, IA, AR, etc.). Rather, it seems to be a general problem that bread machine users have resolved to their satisfaction and, perhaps indirectly, for their local conditions." With this in mind, the following summary of the responses will perhaps provide ideas for areas one can look at in an attempt to resolve the more general question: How can I make GF bread rise satisfactorily in a bread machine ? -A few responders have simply quit using their bread machines and rely on ready-made GF bread. -Some have switched to using the bread machine only for mixing the dough; removing the dough before the baking cycle, placing it in loaf pans, letting the dough rise in the pans and then baking in the oven. -Key ingredients noted as being varied to suit the individual machine or locality and thereby producing an acceptable product were: -Yeast. Several mentioned the importance of fresh yeast. One got the best results by reducing the amount of yeast to no more than 1/2 TSP. A few favored one brand of yeast over another. -Xanthan Gum. A few got a good loaf by varying the amount of xanthan gum slightly. Primarily, don't forget it. -Eggs. A responder noted that duck eggs, being larger and richer, provided a better loaf. -Water. Many responders noted the importance of water in making a good dough consistency. One reported the need to adjust the amount of water in accordance with the ambient humidity of the area. -Salt. Two responders have gotten a good loaf by varying (decreasing) the amount of salt in the dough. -Temperature. This was kind of a universal comment regardless of what ingredient was varied. Having all of the ingredients at room temperature was emphasized repeatedly. Two responders noted that their best bread resulted when the ambient air temperature was high. -Several responders mentioned the assistance from manufacturers as being very helpful. See the end of this summary. -One responder has gotten good results by adding 1/4 TSP of Vitamin C to the mix. -A few responders recommended that the wet and dry ingredients be initially mixed before being put in the machine. -Two responders recommended contacting the local Cooperative Extension Service office. May or may not be through the local college. The use of the following sources was recommended by one or more of the responders:(I have no connection with, or interest in, any of the sources below. Further, no importance is to be inferred from the order in which the items are listed). -Carol Fenster's book, "Wheat Free Recipes and Menus" -All three of the Bette Hagman books -"Miss Robens" recipes, see <http://www.jagunet.com/~msrobens> -The Gluten-Free Pantry, (sandwich and French Bread mixes) -Red Star Yeast at <1-800-4CELIAC> -Cooperative Extension Service of Colorado State University in Ft Collins, CO. (970)-491-6198 I'm sorry I could not come up with one magic formula for a good loaf of GF bread in a machine at high altitude (or any altitude). Apparently, we need to experiment to find what works in our area. Thanks to all of you who responded. You've given me some great ideas and places to go to help me make a good (high)loaf of GF bread. John in AZ