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

Thanks to all who sent advice ... there were more than 45 emails.  My
apologies for the delayed summary.  (Too busy baking!) Watch for a few
other summaries on fluffy cake.

TIPS FOR FLUFFY CAKE:

ROBEN RYBERG’S recipes in  "The Gluten-Free Kitchen". She mainly uses
mixtures of potato starch and cornstarch, but each recipe is a diff.
proportion.

POTATO & CORNSTARCH ONLY CAKES  are wonderful ... family could not tell the
difference in a Red Velvet cake..

MIXTURE OF CORNSTARCH & POTATO STARCH is better than all cornstarch; this
rec. by Mireille and others.

CORNSTARCH CUPCAKES W/no addition of xanthan or guar gum ... were extremely
dry.  Use at least a little xanthan or guar gum to keep it from falling
apart.

GFCF RECIPES at YAHOO GROUP
S has an excellent guide to baking & recipe
modification. http://health.groups.yahoo.com/group/GFCFrecipes/?
yguid=210728167

NO GUMS NEEDED w/cornstarch

CORNSTARCH CAKE:  didn't think too much of it, tastes strange. Recipes
w/sour cream,  cream cheese, or chocolate are moister.

CORNSTARCH CAKE texture was very nice, but it dried out quickly (in a
recipe usually better the next day.) Not great for leftovers.

EGG WHITES add fluffiness if beaten stiff & folded into batter at the last
minute.

USE MORE BAKING POWDER.

BH MASTER WHITE CAKE (GF Gourmet Makes Dessert) adaptations: ** less rice
flour & more starches to reduce grittiness  ** make sure oven is super hot;
reduce to 350 degrees when cake goes in  ** be sure pan is prepared before
mixing ingredients  ** whip sugar & Crisco to light texture ** Add final
bit of seltzer at last possibl
e moment

NO GREASE ON SIDES OF PAN helps cake climb higher

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