<<Disclaimer: Verify this information before applying it to your situation.>> Dear fellow bakers: Ineed a little help, here folks...I have been working on home-made breads, and am running into a problem with yeast breads. I am using "safinstant" GF yeast, and recipes from the list or from Bette Hageman's books. When I let this stuff rise, it goes nuts!! The last loaf I made started as enough batter to fill the bread pan about 1/2 way. After the 45 min. (recommended) rise time, it had spilled over the sides, down across my stove, and was dripping onto the floor (kind of like The Blob) What am I doing wrong? any ideas beyond using a 10 minute rise time? The bread still tastes ok, but it leads to extensive clean-ups, to say the least. :-) All input will be much appreciated! Marne and her pet monster bread dough...