Can anyone help me. the many videos on the famous ' Deidre' keto yeast bread always rise well. My yeast is good but no matter what version i try i just cannot get that rise. wheat gluten ,oat fiber,almond flour ,ground flax seed,tried every combination and quantities. pre activating yeast.adding instant yeast dry last. yes/no extra fat.etc. At the end of bread machine kneeding cycle the dough is always raggy not elastic. so the gluten has not formed well so poor rise inevitable. ive read everything inc here. Fat inhibits gluten,so why add it? xanthan gum why ? it replicates gluten and competes with it.why use it theres tons of gluten in the recipies. the fiber in flaxseed inhibits gluten formation too. but too much gluten makes a rubbery loaf. as does adding xanthan gum according to some. the only one that rose was 'the low carb cook,white bread' i had no oat/ bamboo flour so added extra almond flour as he suggests. 240 gram wheat gluten 105 gram almond. it rose well but was rubbery,all that gluten no wonder. im out of ideas maybe i should try adding the half tsp xanthan gum they all use? risk a rubber ball. it seems so un intuative with all the gluten in there.way more than a regular wheat flour recipie. Any thoughts would be much appreciated.