Hello: I live at 4500 ft elevation in Northern California; do you have any baking tips for baking with almond flour at this elevation? I have tried several recipes (cookies, muffins, brownies) and they either flatten out too much or dont cook in the middle, etc. All which are opposite of what the baked goods should be doing at high elevation. Having real troubles here. Can you help me perfect the baking? Change temp, cook time, leavening agent, liquids, anything!! Im desperate.

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