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    1. I agree. In addition to using the blends you may also need to cut back on the fat a bit. Gluten-free flours do not absorb oil as well so your baked goods may seem greasy. You can also substitute some of the butter for cream cheese or white chocolate which absorb better. If is it chewy, try reducing the liquids a bit. Too much liquid plus the starches in the mix tends to create rubbery cake! Good luck!

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