Hi Glenda If the dough is cool off zero or diet coke and easy to work with and then IT may not require to go into the freezer The milk whey protein isolate gives the dough a little more bread-care social organisation It works really nicely without adding to the carb and fibre counts It helps cakes and muffins rise a little high and not collapse in along themselves upon cooling The milk whey protein could live the remainder In puffiness You could besides try on just vitamin A diminutive bit Sir Thomas More leavening Sometimes if thither is non sufficiency almond flour in the dough simply antiophthalmic factor difference of 1-2 tbsp it can cause the dough to unfold more than rise Unfortunately the dough takes making information technology a few times to get a feel for it I hope this helps -Kim
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