<<Disclaimer: Verify this information before applying it to your situation.>> 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