@Jdnome@alaskan.social I wonder if the gluten-free bread baking hack of adding psyllium or chia fiber gels would help in a lower gluten bread like yours? Making a gel by combining whole or ground psyllium (typically ~20g in 125 ml of water per loaf) has revolutionized gluten-free breads. It enables the dough to be kneaded, rise more than once and be shaped or even braided.