Resting gluten-free doughs and batters simply gave the flours and starches time to absorb the liquid and soften before baking. It also helped batters become thicker and doughs to firm up so that they were less sticky. Tap the link in our profile for more keys to successful gluten-free baking.⁠ ⁠ #americastestkitchen #atkgrams #glutenfreepancakes #glutenfree #glutenfreebaking #baking #bakingproject #gfbaking #breakfast #brunch