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I have recently come across an internet sight for the National Starch &
Chemical Co.   they talk about products such an N-Flate, N-oil, N-Lite,
etc that help reduce fat in baking the communication I got as to my
inquire was that they were a corn and tapioca based product and that the
Cornell university library in NY has literature on this subject. He
said that "Low-fat baking products and gluten-free bread have been
studied extensively"  and that there are recipes.
        Is there anyone that has encountered these products and what do
you think of them?
        Joyce