Do you have any other suggestions when baking with gluten free flour? One of the perks of gluten is that it does indeed help hold the structure of baked goods in place! I've successfully converted many favorite recipes from gluten inclusive to gluten free, but with a few, spreading is still an issue. I use parchment paper consistently and will be careful to chill pans and dough very thoroughly and will experiment with lowering oven temperature. I already have found lengthening baking time to be necessary. Any other tips? Thanks!

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