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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