You can find less biased research that examines structurally similar resistant starches, such as bean or cocoa oligosaccharides. In theory resistant corn starc

You can find less biased research that examines structurally similar resistant starches, such as bean or cocoa oligosaccharides. In theory resistant corn starch should have similar properties, with the added benefit that you can use it as a flour replacement at around 10-15% of total dry weight without significantly affecting taste or texture of the finished product.