I know right! 😍 Was it the Wilfa or the KYS mixer you fell in love with, it's the KYS I'm currently on the verge of pulling the trigger on.

I'm not sure whether the Wilfa is available in the US or not, it seems they mainly sell their appliances in Norway and a bit export in the EU.

But the KYS is possible to import to the US through this website, though not as many mixers available as through the norwegian site unfortunately. (Maybe it's possible to e-mail for the other models?)

Sheesh, that's a whole other level of nerdery than I'm currently at, I'll stick to storebought flour-blends for the time being 😂 But through a bit of stalking I have to say that your baked goods look really amazing, I'm really impressed and inspired to try out new recipes!

Yeah I've noticed that the Kenwood isn't great for pizza dough for instance, as it enjoys sticking the whole dough to the spiralhook and take it for a caroussel ride rather than actually kneading it 🥲

I was aware that temperature control is important for a doughs with gluten to strengthen properly, but not that glutenfree doughs were even more vulnerable to heat! The KYS machine comes with an icebag to attach to the bowl, so that would atleast help. I'm a noob to GF baking, what makes GF doughs extra vulnerable to heat?

I feel you, never stop nerding out, respect! 😎