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Sender:	Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
Subject:	Tricks or tips for substituting cornstarch for cake flour?
From:	Chris Silker <[log in to unmask]>
Date:	Mon, 24 Nov 2003 08:55:03 -0600
Content-Type:	text/plain; charset="us-ascii"; format=flowed
Reply-To:	Chris Silker <[log in to unmask]>
Parts/Attachments:	text/plain (17 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

Hi -

Some friends and family members have been attempting to bake for me
(birthday cakes, primarily) by simply substituting cornstarch or arrowroot
flour for cake flour 1:1 in cake recipes. All have had the same experience
- the cake in question boiled over like crazy. Any tips for avoiding this
problem when baking with these flours?

Thanks.

Chris
Minneapolis, MN

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *

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