I have found you can sub it for about half the flour, you still need corn meal for the texture...but I do gluten free, so I'm not sure how it would work in a wheat flour recipe. But one drawback is that most masa haria flour is imported from mexico and may be GMO or contaminated with GMO...There are maybe some online resources? I don't know, i still get it, becasue I sure don't have the set up to make my own!