<<Disclaimer: Verify this information before applying it to your situation.>> Just got my March issue of CHOCLATIER. As usual, those nice people included several gf cake and dessert recipes......INCLUDING A WEDDING CAKE!!!!! The recipes call for cake flour for which cornstarch can be substiktuted measure for measure. However, if you want to insure a really moist cake, use the old French trick by applying an apricot glaze. Julia Child always recommends it....take a jar of apricot jam, push thru a sieve to remove the lumps, add a tablelspoon or two of sugar and 2 tablespoons vanilla or Grand Marnier. Cook over low heat until very thick, then brush on cake. You may leave it as is or frost after g;aze has set. I must say that I am consistenly impressed with CHOCOLATIER. I am in charge of our weekly coffee hour at my church and find their recipes to be well written and very well received. I often make the gf recipes. Ann