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I guess this is now my second post to the list.  I've had problems getting
the gluten free bread I have made to rise enough.  I've tested the yeast
and it is still active.  Has anyone else had this problem?  Does anyone
have suggestions on how to solve it.  I've been using a recipe from Betty
Hagman's 3rd Book "The gluten free gormet cooks fast and healthy" but I
have substituted about a half cup of soy flour for some of the rice four.
Is it common for soy flour to cause problems with rising?