<<Disclaimer: Verify this information before applying it to your situation.>> The summary to the bread machine question prompted me to ask a question that I have been wondering about. Why do most gluten free breads only have one rising? Is there a good reason for this? I just made the Butter Basted Bread in Bette Hagman's More from the Gluten Free Gourmet, which called for the batter to rise once in the mixer bowl, be beaten again, then poured in a loaf pan to rise a second time. It turned out great. Also, how do you get the loaves and rolls to be nicely shapen? I have tried buttering my hands and I have also tried covering them with rice flour to shape the rolls and tops, but nothing has really worked very well. Thanks. I will summarize. Kathy Pittsburgh, PA