<<Disclaimer: Verify this information before applying it to your situation.>>
Yesterday, when I made brownies using cornstgarch in place of the
original wheat flour, I wrote that the texture was a little off. Well,
no more. As they cooled, the texture changed and they are
indistinguishable from the original recipe. I gave a recipe that I had
devleoped, but it would be interesting to see if the same holds true in
other brownie recipes.
give it a try and let us know. We might have an anser to the
grittiness, heaviness and blandness of the gf flours!
Ann