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Hi All--

My apologies if everyone was expecting a recipe...I need help.

I've tried making the Toll House recipe for chocolate chip cookies three
times, substituting all GF ingredients, but the dough spreads too much when
baking - and they also taste a bit like there's too much sugar. I've even
tried refrigerating the dough before baking...

Two questions:

1.  When having to add more flour to a recipe to get the right consistency
of dough or batter, does one have to add more of all of the ingredients?
(Not just cookies, but bread, too)

2.  How do I stop the "spreading" that seems to take place using GF flours
in cookies? (Is it the higher fat content of our flours?)

If anyone can help, I will be most grateful...  Ayn in Alabama

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