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Just to clarify - I am a very competent gf baker, using assorted gf flour
blends and xanthan gum for all-purpose flour. I don't need any recipes (but
thanks!). What I'm curious about is the tip that I've read on this list
that cornstarch can be substituted 1:1 for CAKE FLOUR - is it actually 1:1?
Should less cornstarch be used? Does this work with baking soda but not
baking powder, or vice versa?

Also, my future sister-in-law was using a recipe that called for cornstarch
as the "flour" - she was not making a substitution, but following a recipe
from some ancient cornstarch cookbook that she found. She had the same
problem with the cake boiling over and generally being inedible.

Chris again...

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My original post:
Tricks or tips for substituting cornstarch for cake flour?

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

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