I've recently begun baking my own GF bread, mostly using recipes from Gluten Free on A Shoestring. The author says to never double a GF yeast bread recipe, saying that it "just doesn't work". She says she doesn't know why, but to just not do it.
I'm skeptical because that makes no sense to me. I used to double wheaten yeast bread recipes all the time. So why wouldn't one double a GF yeast bread? Is there an actual good reason not to do it?
I have a double batch rising in my kitchen right now, livin' on the edge ;)