The dough or batter seems a bit thinner than when made with wheat flour, is that normal?

For breads it is completely normal for Mehl's Flour Company dough to be significantly thinner than traditional wheat doughs. Water is the catalyst which causes the fibers and proteins to mimic gluten's function, so the dough must be thinner until the heat of the oven activates the ingredients.

For cakes, cookies, muffins and those types of items our dough will be much more similar to a wheat based dough, maybe a little thinner, but not nearly to the point that breads will be.