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    It seems that many of us have had problems with a cup to cup
replacement of cornstarch for cake flour. Cakes falling, leathery
texture, unpleasant taste, and boiling over were some of the disaterous
results; and yet others had very good cakes resulting.

    I am wondering if leavening or acid might not be factors - my cake
was an applesauce cake leavened with baking soda and buttermilk, which
would be more acidic than a baking powder leavened cake. One of my
respondents made a pineapple upside down cake which would also have more
acid.

    I think that I will be retrying that same recipe as well as doing
some testing on other recipes and combinations of flours. One person
suggested a 1/3 cup each of sorghum flour, tapioca, and potato or
cornstarch for the cake flour.

    I think I am learning a little more patience, flexibility, and
humility with this disease and isn't that a blessing?

Holly
Seattle