Can I go back to the original question and ask if your gluten-free 1:1 measure for measure flour is an appropriate substitute for cake flour (I’ve only ever used the Swans Down cake flour and know that it gives a very light moist texture to the cake), but I now need to be going gluten free. Can I use the 1:1 as a direct substitute for cake flour with no adjustments? Will it yield the same light texture as a specific cake flour? Thank you!

• Reply