I love your posts! Especially when they go into detail of the science behind the baking. :) i make the KA gluten and dairy free cookies and let them chill as well. I have found the longer they chill, the less grainy the raw dough became. Plus, as you have mentioned, the spreading and flavor enhanced doubly! Doing an experiment of my own, I also found that a week or two later the raw dough stored in the freezer became 'grain-less' completely! In other words, the grainy texture was no longer present. When I baked them, the dough tasted like a bakery treat that HAD gluten and milk. Little did my siblings and parents know, it was completely allergen friendly. It's a blessing when you know you found a brand and recipe that can fool gluten-eating individuals. :) The hard part? Waiting the days and weeks to eat them at perfection!

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