Has anyone found a way around this bug yet? It has been months since discovered and I am wondering what the purpose of corn purity if it simply reverts to base when ground into flour. Just ground some golden and blue cornmeals... both reverted.
The only way I have found to get any purity from corn is to press it into oil and use that oil in a recipe. The oil still maintains purity, but that's only a minor increase in overall product purity.