I bake all the baked goods that are eaten in our gluten free home. As you say, gluten free is a different kind of baking. One trick I have learned is to turn off the machine after the first mix and start over. This more completely mixes the ingredients and the dough looks more like wheat dough. Another trick that I picked up from one of your recipes is to substitute ginger ale for other liquids. I have no idea if this would work well with regular flour. I like the idea of removing the paddle before baking and I am going to try it next time. Russ

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