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A few days ago, I wrote that cornstarch can be substituted cup for cup for both cake flour and all purpose flour.  I orginially got that info from Julia Child's book and checked out the info with several professional bakers.  It is an old baker's trick

I was asked several question....Yes, use your old favorite recipes and just sub cornstarch, cup for cup, for the flour.  No xanthum gum is needed [thanks goodness..hate that stuff].  A note about beating: when you are making a wheat flour batter, you must not beat after the flour is added, BUT the opposite is true with cornstarch.  YOu can beat it in for several minutes.

Several just said that I should just use the gf sub.  NO thanks....I find them not at all to my liking.  Either they have a weird taste that intervers with the ingrain taste of what I'm making or they are just plain gritty.  I am an expert baker who has been baking for over 50 years. I ran a coffe hour for a large church in NYC and did all the baking.  So, I have high standards.  If you are happy with a gf flours then use them, I won't. Cornstarch flour is smooth, silky, and the product is light, delicate and delicious.  

The only trick with cornstarch is to make sure the cake is completely cold before cutting and you must thoroughly wrap it for storage. I dries out quickly. I usually don;t have to worry about that because there's never anything left

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