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see 6th paragraph this page:
http://www.joyofbaking.com/flour.html
at WallyWorld -- look in flour aisle -- usually top shelf for a dark red box -- Swans Cake flour.
cake flour softer and less gluten so don't get as chewy a product.
bonniebakes
Posted 10 Apr 2010 , 1:00pm
post #3 of 3
I have heard that you can substitute them, but.... you should take out 1T ( I think it was 1T, but I'm not positive) of AP flour for every cup and replace it with corn or potato starch....
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