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Subject:
SUMMARY: ALMOND TEA CAKE RECIPE
From:
Ann Sokolowski <[log in to unmask]>
Reply To:
Ann Sokolowski <[log in to unmask]>
Date:
Thu, 18 Dec 2003 22:11:31 -0500
Content-Type:
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<<Disclaimer: Verify this information before applying it to your situation.>>

Someone just emailed me and asked about the sub of cornstarch for cake
flour.  Julia Child recommended this substitution  in one of her early
cook books.   I use cornstarch in ALL my baking with great
results....texture is light, not gritty like other flour substitues and
very tender.

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *

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