Bread tightens/collapses after cooling
I've been making a lot of progress with my gluten-free breads, but I do have an issue I hope some of you can help with.
Without fail, even if a bread is airy and open on day 1, by day 3 it will be much tighter. It's not just a matter of the bread "falling", though that does seem to be part of the problem, but also, the bread really seems to kind of shrink all over. I've read that this may be a matter of too much starch. Thoughts?