Hi, Onalee; I live at 7,000 ft. so I can relate. I have found that reducing the leavening usually does NOT help in converting wheat recipes to GF or even in using recipes designed for GF. If you find that your breads, cakes, muffins, etc. come out dense, you need to increase the leavening, and possibly the liquid. Also, be sure to weigh your ingredients especially the flours -- they tend to dry out and settle because the air is usually drier at higher elevations. GF starches take longer to absorb liquids -- hence the resting time in many recipes. They also do not absorb as much fat as wheat flour, so you can use less.

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