Hi Kennedy, we haven't experimented with heat-treated flour, so we're not able to give a definitive answer. We realize baking with heat-treated flour is a recent trend that's been growing (who doesn't crave cookie dough?!) so we've shared this question with our test kitchen team to keep in mind if we ever dive into this field of research. If we had to make an educated guess, we'd say that you can use the same amount of flour without using any additional liquid initially. If the dough does end up feeling stiff or dry, you can add 1-2 tablespoons of milk to help the come together during mixing. Good luck and happy baking! Kye@KAF

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