<<Disclaimer: Verify this information before applying it to your situation.>> Cave-ins are usually caused by too much yeast. The bread rose and then fell. Try decreasing the yeast, 1/2 teaspoon each time until it comes out right. Check the liquid, too. Start with half that required in the recipe, and then add more as needed to get the "dough" to about wheat-muffin stiffness (not as thin as a batter, not as stiff as wheat-bread dough). It should just barely be able to heap up when kneaded and then left to rest. -- Linda Blanchard [log in to unmask] http://www2.basinlink.com/us/mindpla/main.htm <==celiacs and sf Midland TX USA