The Laws of Gluten-Free Flour

There is a gluten-free flour whose main component is wheat starch (from the five species of grain) — 51% — and other grains are mixed into it. On the package it says that its blessing is "Hamotzi" (apparently regarding bread baked from it). Is this correct?

The questions are:
1. Is wheat starch by itself considered wheat also with regard to the halachah of "anything that contains one of the five species of grain"?
2. According to the company’s explanation, in the production process they soak the dough in water; the starch sinks because of its weight, then they remove the water from above and dry the starch. Can something that became liquid or a beverage in the middle of the process return to being considered bread with regard to the blessing of "Hamotzi," or as mezonot?
3. Is this not similar to sugar, which has completely changed from its original form and is considered something new?
4. Since bread cannot be baked from starch alone, does it still have the significance of the five species of grain, as the Tur wrote in explaining the reason for the law of "anything that contains one of the five species of grain" — that bread can be made from them?

I would be happy to receive a somewhat detailed answer in order to understand the halachah.

Hello and blessings 

1. This flour has all the laws of grain, since the primary satiating component is the starch.

2. There is no problem with the fact that it became liquid in the middle of the process, just as with any soft batter that is baked and becomes thick. 

3. Bread is always something new, and it is not at all similar to wheat or flour. 

4. As above, in section 1. 

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