Interesting idea. I am not positive, but I don’t believe they are different in amylose/amylopectin content. Finding / or mixing flours with waxy (low amylose) varieties is likely the best approach. There is a post on the site that I posted for Lana that talks about waxy corn flours. I will repost it here:
“I’ve been taking a look at corn starch as I have been getting conflicting results about the Glycemic Index of it. Some are very high, others medium. While nosing around I came across something called Waxy Maize. It’s a high amylopectin corn starch. Cool!
Bodybuilders use it for a high carb boost after a workout so it will be found in those circles. I’ve purchased from Pure Bulk before and the price looks good. Here is the link and the blurb:
“Waxy maize starch is a corn starch that is high in complex carbohydrates. Domesticated maize contains two important types of starch polymers, amylose and amylopectin. Waxy maize is unique for containing high amounts of amylopectin, a branched, high molecular weight starch polymer consisting of molecules of glucose. Additionally, waxy maize is low in amylose starch molecules which are not digested easily in by the human body.”
Unfortunately, I’ve also been getting conflicting info about this product. This site suggests the glycemic index is in the 60’s: http://www.caseperformance.com/22/the-great-waxy-maize-starch-myth
But this paper shows that rats fed high amylopectin corn starch developed insulin resistance indicating that it is indeed high GI:
Reply To: Baker's flour vs cake flourNorm Robillard2014-02-12T17:47:40+00:00