Any thoughts about how to increase any real oven spring for gluten free sourdough bread? I work with my own delicious starter plus a little yeast to give it a boost. It is quite a thick batter, and I let it rise as a sponge (without added yeast) for 12-18 hours, then mix in flours, flax, cornmeal, some buttermilk, butter, honey, a little xanthan gum and eggs. Let it rise another 3-6 hours- in a high side loaf pan. Comes out delicious, but when I put it in the oven once it's doubled it stays right where it is, sometimes even shrinking a little. Dough is not so wet, but I am thinking it doesn't have enough "structure" to rise. Or is oven spring and GF bread just a futile effort?