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I found out this year that I am sensitive to corn.  I always used cornstarch
and gf flour for my Christmas cookies.  Does anyone know of a substitute for
cornstarch that will make the cookies lighter?  Oh, I am also bean sensitive,
you I cannot use bean flours. I was wondering about arrowroot, but don't know
the qualities of it.

Also, does anyone know of ways to substitute olive oil in GF cooking, for
butter or margarine?  Perhaps a source like a book?  I am trying to lower
cholesterol.

Thanks in advance for your help.  Carol in NJ