Very Gluten Free

 A little while back in a 2010 issue about Holiday cooking, one of the food writers for Living Without made a very misleading statement about cake flour. Now it is one thing to say that when a baker using wheat flour uses a mix of all-purpose and cornstarch if they don't have cake flour on hand, it's another to say that that is exactly what it is made out of. It isn't, and it annoys me, even though I know you don't need to know a damn thing about food in order to have a job as a food writer.

 My complaint might not seem important, but when it comes to using alternatives to wheat flour or flours for the results you want, I believe it's a very good thing to know. Baking is chemistry.