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Twenty-three responded to my post regarding using cornstarch in place of flour cup-for-cup and whether or not xanthum or guar gum was needed.  The first post below is from the person that had originally posted the info:

*  I am the one who posted the info about using cornstarch instead of flour. Julia Child was the source.  YOU DO NOT NEED TO ADD ANY GUMS ETC TO THE MIX.  You can beat the batter a great deal after adding the cornstarch because there is no gluten to stir up and toughen the dough.  I've been using it for years...you get a lovely, light, tasty 
batter....just sub. cup for cup.

*One other said that she used the cornstarch but needed an additional teaspoon of cornstarch than what the flour measurement was.

*All others responded that they have either tried it and didn't care for it, liked other mixtures of flour better,  or were concerned that there is no nutritional value in the cornstarch.

So...I think I'll continue to use the Gluten Free Pantry French Bread and Pizza Mix in place of my flour measure.  I have done that and so far...it's the best replacement I have found.  Thank you to the person that posted that idea.  Love it!      Th-th-the that's all folks.      
                   
                                      Nancy In Illinois


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