I've used cake flour in the past--the usual brands. Hoping that there will be more availiability for your "speciality" flours in the Mountain West. (I've found K/A "basic" flour at some stores.) If I had a box of your new unbleached cake flour in my hands right now, I'd make a cake for my Mom (85 years old) and my Dad (92 years old) and celebrate the day!

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