<<Disclaimer: Verify this information before applying it to your situation.>> Hello, I got some replies about the Corn Starch vs. Cake Flour. Each paragraph below is from a different person... I heard from 7 people total...as you can tell below 4 gave me their input and 3 others wanted to know the outcome... Hope this helps.. Sue You follow exactly the same procedure, the same amounts. The consistency is the same, the only difference is it become stale faster. The solution is to cut in portions and freeze it and defrost what you need. -- If you try cornstarch, try it out in a small amount first. I made a yellow cake recently using cornstarch using a recipe I have successfully used for years with gluten flour using a one to one substitution of cornstarch for cake flour. Now I will admit that I'm not the greatest cake maker, but this is the first time I made a cake that even the dogs wouldn't eat. It was actually boiling around the edge when I removed it from the oven. The resulting product was tough, flat, 1/2" thick, with a nasty texture. Even though I had doubled the vanilla, it tasted like cornstarch. No I didn't leave out anything. And yes I check if my baking powder is still good. It is. Julia Child recommended this a long time ago. Use cornstarch in place of cake flour [and ap flour in cakes] cup for cup. No other changes are needed. Got questions from several new people about using cornstarch in place of cake flour. Julis Child, in one of her first books, recommends this. Use it one to one. A cup of cake flour - a cup of cornstarch. No changes need be made to recipe. It acts and tastes the same. One slight difference is that the cornstarch gives a more delicate crumb, so wait until cake is totally cooled before cutting. It has a tendecy to dry out more quickly [if it lasts that long], so keep it well wrapped. I had asked a professional baker about this substition, did he know about it, did it work, etc? He said it worked just fine. Another pt he made was that as far as cakes were concerned, cake flour and ap flour are interchangeable. There fore, in cakes at least [and bar cookies such as brownies], you can use cornstarch, measure for measure for all purpose flour. I prefer the cornstarch over the other alternative flours because it is light, does not have that grittiness and if virtually indistinguishable from wheat flour in these recipes. My daughter and her frieds did a side by side taste test for me with my usual brownie recipe and not only could they not tell the difference, they preferred the brownies made with cornstarch!