Susan, I'm sorry if I seemed flippant in my response. The truth is, I really don't know how these techniques will affect gluten-free dough development. I'm a little concerned about the effect cutting will have on the xanthan gum, but suspect that it won't hurt anything and may well help hydrate the dough and distribute the ingredients evenly. I hope you'll report back and let us all know if you find any of these methods helpful when working with gluten-free dough. Barb

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