Gluten free dough lacks the structure of wheaten doughs. This structure must be imposed on the dough with dough additives and by mechanical means. Both ways to add structure to gluten-free dough are discussed in this lesson from Joybilee Farm’s Scratch Cooking 201.
Ways to impose structure on Gluten-Free bread doughs:
Add a gum to the recipe such as xanthan gum or guar gum.
Note: (Adding gum makes the dough texture rubbery. Some people have stomach upset when they consume bread to which gum has been added.)
Add a slurry of flax seed or chia seed or a combination.
( 1/2 cup of ground flax seed plus 1 cup of boiling water.)
Use a baking pan that supports the rising dough.
Add parchment paper to increase the height of the baking pan, artificially.