Ok, so I am baking my own wheat-free bread. I am using Pamela's Artisan FLour blend and mostly going by the recipes in the "Gluten Free on a Shoestring" book.
My bread always falls a little bit after baking. The one that falls the least is the brioche, which has a lot of eggs. But even that one will do a little drop. And I have noticed one issue that affects all of the breads: they will often have larger air pockets at the top of the loaf, and at the bottom of the loaf, the air pockets will be very tiny, making the bread dense and gummy at the bottom. Anyone know what causes this? I've read that it might be over-raising, but I follow the book instructions.