Okay, so I have tried it three time now. Each time mixing less. I stir extra slowly and until it just stops being powdered flour. I am mostly using combos of oat, barley and spelt. I am following the recipes exacctly, measuring very carefully. But my muffins and quick breads never rise ad are all doughy in the center. So how do you do this? I am ususally a very good baker, really, it isn't like I am new to baking at all, so I am very frustrated over this.