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Help. Whenever I bake cookies at our cabin in Northern AZ (which is 6,000 ft) they turn out flat. In fact, they run all over the pan. When I make the recipe here in Scottsdale, they turn out fine. Does anyone have any experience baking GF at high altitudes? I'm new at this (my daughter was diagnosed in 11/02) and this is very frustrating and confusing. Do I need to add more GF flour at higher altitudes? I already use the airbake cookie sheets. Thanks.
Jennifer in AZ
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