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Hi Everyone,
   
  For those of you who bake often, what have you found to be the best substitute when a recipe calls for "sifted cake flour?"
   
  I'm really looking for responses from people who've experimented with different things and were able to make comparisons to find the best one.  It needs to be good enough for the gluten-eating people I will be serving.
  
Also, I want to mention that a 100% cornstarch substitution doesn't work for my family.  We find it to be too pasty.
   
  Sorry to be so picky when asking for help....  I just don't have time to weed through dozens of flour recipes at this time of year.
   
  Thank you so much....
   
   

       
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