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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