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

Hi -

Some friends and family members have been attempting to bake for me
(birthday cakes, primarily) by simply substituting cornstarch or arrowroot
flour for cake flour 1:1 in cake recipes. All have had the same experience
- the cake in question boiled over like crazy. Any tips for avoiding this
problem when baking with these flours?

Thanks.

Chris
Minneapolis, MN

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