Are you wondering about cornmeal, Katia? If so, we can't say that we've experimented enough to speak to the chemistry of cornmeal in cookies, except to say that because it doesn't contain gluten, it doesn't build the needed structure in the same way as wheat flour does. If you'd like to experiment with using cornmeal in cookie recipes, we'd suggest approaching it like you would any other gluten-free grain - by starting with a partial substitution of just 10% of the total amount of flour, seeing how you like the results, and moving up from there. Mollie@KAF

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