What do I do if the gluten-free dough hasn’t risen or has only risen slightly, or if it has sunk after baking? Check the following:
- Has the use-by date of the yeast expired?
- Have you used too much yeast?
- Was the water that you used to dissolve the yeast too warm or too cold?
- Was the dough kneaded too much or not enough?
- Was the room temperature during rising correct?
- Was the baking temperature too low?