Hi Fran. When it comes to gluten free flours, we generally don't recommend it as a substitute for recipes specifically asking for a cake flour. It won't yield the same light texture as cake flour does. If you were to make that swap, your cake's texture would likely be a touch denser or crumbier.  Our Gluten-Free Measure for Measure works very well as a substitute for All-Purpose flour or Whole Wheat flour in regular cake, cookie, muffin and other pastry recipes.

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