Was in Coop today and checked out Epifin, which is simply wheat starch and functions the same as corn starch. The package says you can replace up to 1/4 of the flour in your recipe with this starch...I should think a couple of spoons would be enough. The starch is helpful in baking lighter items as it increases the starch in the mixture (starch granules expand with heat) and the overall gluten content is reduced. Could be worth a try... The earlier post I made was in relation to another product at coop next to the flour with a cake on the label...those ingredients had a lot of stuff other than flour...

Good luck with your baking...