I just came across instant clear jel. It's modified corn starch that is the working ingredient in instant pudding. I have been baking gluten free for 40 years, and though I've come across modified tapioca starch, I don't remember ever coming across a recipe that called for either instant clear jel or modified corn starch. I have other intolerances, so as much as I considered it, I never threw a packet of instant pudding into my batter, because I didn't understand the chemistry of it. Do you believe it would improve the texture of a gluten free cake over all? What about sponge cakes and angel food cakes that rely on egg whites for leavening. Do you think ICJ would prevent cakes from sinking?

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