<<Disclaimer: Verify this information before applying it to your situation.>> Here's a GF baking tip I just came across: "Cake flour, by the way, is made from a special part of the wheat grain near the germ; it is mostly starch with very little gluten. You can substitute cornstarch (corn flour in England; creme de mais in France) for cake flour in any recipe that calls for cake flour" -- "From Julia Child's Kitchen", Chapter XIV Fundaments, p 638. Martha Newton Los Angeles