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Came across an interesting fact in an old file:
Julia Child in JULIA CHILD'S KITCHEN  chapter XIV

"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...)FOR CAKE FLOUR IN ANY
RECIPE THAT CALLS FOR CAKE FLOUR".

I have seen and heard several references to the fact that if you
run out of cake flour you can use regular, all purpose flour--you just
use less of it. I believe you remove 2 tablespoons of flour per cup.
(I may be wrong on the exact amount). Now, the question that comes to
mind is--if you can remove from regular flour to become cake flour ( I
assume you'd better sift it several times), then if you add to cake
flour do you get all-purpose flour?  Would a cup and 2 Tablespoons of
cornstarch act the same as all purpose flour in recipes?  This has
interesting possibilities.

Ann