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After several recommendations from people on this list, I decided to try the
easy way of making gluten-free cookies and tried substituting cornstarch for
flour in the Nestle's toll house cookie recipe. The results tasted okay, but
were too crisp and thin. Whereas I normally make a two inch cookie from a
rounded teaspoon of dough, here I made three and three-and-a-half inch
cookies. I went out and got fresh baking soda and eggs and cornstarch and
tried again with similar results. I tried the pan cookie variation and the
dough rose over the sides of the pan and dripped into the oven. Did I do
something wrong or is this the way that substitution comes out? If this is
it, I will go back to mixing flours (bean, white rice, potato starch, etc.)

Marilyn Gardner