Eric Jorgensen wrote:

> I guess you could. Reduce the volume maybe 10% and mix it with the
> flour. It's going to contain some corn starch but that's not going to hurt
> anything.
>

Why the hell do they put cornstarch in it, anyway? Just to make it feel
smooth/silky? For some reason, I never realized it was there, untiul
reading your note. Wouldn't matter, but I'm allergic to corn, just the
starchy parts!

Dave