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Anybody Bake With Hi-Maize (Resistant Corn Starch, High Fiber)?

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We used to buy this high fiber flour from King Arthur, that had hi-maize corn starch in it.  It's a super high fiber product that contains resistant starch which is supposed to be good for you.  According to KAF, the box of Hi-Maize they sell on its own, is gluten-free.


Usually one uses a 1/4 cup or so of this with regular flour.  Has anybody ever experimented mixing it with gluten-free flours? How did it work?  


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