My baked goods seem dense, is there anything I can do to lighten them up?

Mehl's Flour Company Flours use gums, which are mostly fiber based, and high protein ingredients to mimic the role that gluten plays in wheat based flours. Both gums and proteins require a catalyst to get them to work properly, and this is generally water, or water and oils.

If your baked goods with our product are coming out too dense, then the first thing we would recommend would be to add a little more water. As an example, when we make commercial cookies, we add about three tablespoons of water per batch. This allows the gums to work their magic and adds a lot of volume to our cookies, giving you a larger and softer cookie.