I'd like to make these, but can't eat wheat. What might I use as a replacement for the flour? Would cornstarch work?

Hi Lori - I haven't made this recipe, but do a lot of GF cooking. It sounds like the flour is really there to give it the "sponge" and think cornstarch would work but you'd have a different texture (probably more of a true pudding). I'd try the cornstarch and see what you think -- you may have a winner like that! But if you really want to duplicate the recipe as closely as possible, you'd probably be best off using a GF AP flour as the replacement.