Yes, the addition of the extra liquid was probably a good choice seeing as you are at high altitude Summer. The rules for GF at high altitude are generally the same as when baking with wheat. If the batter was not the heavy buttercream frosting consistency then perhaps you did not mix it long enough (at least 3 minutes). And I am assuming you are using a stand mixer as that is pretty imperative for the best results. Hope the bread came out nicely! Elisabeth@KAF

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