<<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