I admit to being confused about cornstarch while using GF Measure for Measure flour. If cornstarch is added to a regular flour to reduce gluten, why would we need to add it to a GF flour at all? If cornstarch provides another benefit, what ratio of cornstarch to Measure for Measure do you recommend? My last 2 cakes using M-f-M and cornstarch (in attempt to make a GF cake flour) have been much too dense and I wonder if the cornstarch is causing this? Thanks for your help!

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