I used gluten free flour (king arthur's 1 to 1 baking flour) and these absolutely stayed thick and fluffy to the edge, with no help from me, even after cooling! I used a hand mixer until the flour, which i mixed in by hand. Mine were level discs in the oven right at 9 minutes and I let them finish setting up on the pan for a few minutes out of the oven. Phenomenal, this will be my go-to for all future 'doodles!
