I am late to this discussion but will add my comment- having celiac and on a gluten free diet, the reverse creaming method doesn’t seem to be necessary as your gf flour has no gluten. In fact my frustrations with baking gf is that just about everything I bake only tastes good the day it is baked. After that baked goods have a gritty, sand like taste. To combat that, I freeze and defrost as needed. I use King Arthur flour exclusively and extra fine sugar. My #1 favorite King Arthur product is the gf baking mix which makes the very best waffles and pancakes. A GF cookbook would be wonderful.

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