Cookie spreading is one of the most frustrating issues in gluten-free baking. Without gluten to provide structure, the butter melts and the dough flows outward before the starches set. The seven most common causes are: dough that's too warm, insufficient chilling time, too much leavening agent, excess liquid in the flour blend, butter that's too soft, baking sheet that's too hot, and missing or insufficient binder. We address each cause with specific fixes and provide a troubleshooting flowchart to diagnose your spreading issue quickly.
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