I noticed a difference in my gluten free chocolate chip cookies between low elevation, near Portland OR, and high elevation, near Denver, CO. I chilled the dough for an hour in both places but in Colorado, the cookies spread to a point that they don't look appetizing (and in Oregon they looked delicious). There was no major difference in flavor. I'm going to try the experiment of leaving the dough in the refrigerator for a day, but could you give me any pointers for other things to try to adjust gluten free baking to higher elevations?

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