> Anyone who has done much baking certainly can, as the percentage of corn starch in baking of anything that ends up "a solid object" is going to have to be about 1% to 2% at most by mass.  You can verify this with many of the "gluten-free cookie" recipes out there, and a cookie will need far more corn starch to counteract the moisture content of the liquid ingredients, the raisins, and so on. 

So, you do have the recipe for cheerios? Although it will be a cold day in hell when I try to bake gluten free anything. My wife once quipped "I will keep on eating baked goods (with gluten) even if it kills me." On the other hand, she has made a variety of exquisite items free from gluten, corn, dairy, etc. Whatever taint is the latest complaint among the friends and relatives.

I have a friend who grew up in Italy. His chiropractor told him to eliminate wheat, dairy, tomatoes and wine (I know, a chiropractor who thinks he's a dietician). That's practically the Mediterranean diet right there. The wine came back in a week or two, then the tomatoes. I think he still avoids the others. I have had his tomato, cheese, and wheat free pizzas. (zero stars). 

PLB

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