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is made up of two proteins in wheat and in some other flours that form long, flexible strands when they're mixed with water. Bread flo ur has the most, because lots of gluten makes a crusty, chewy, high-rising loaf. All-purpose flour has a moderate amount of gluten, hig h enough for breads but low enough for cakes and pastries as well. Cake flour has the lowest amount of gluten, so it gives cakes and mu ffins the softest possible texture and resists over-mixing. The Cornstarch Trick If you don't have cake flour on hand, the most traditi Slim-Fast onal substitution calls for a combination of cornstarch and all-purpose flour. Measure out the amount of flour the recipe calls for, su bstituting all-purpose flour for the cake flour. Then remove two level tablespoons of flour per cup, and replace them with cornstarch. brc consumer products sgs Mix the cornstarch and flour together thoroughly before adding them to your muffin batter. Cornstarch contains no gluten at all, so thi .

all-purpose flour. Most national brands of all-purpose flour average 10 to 12 percent gluten, while pastry flour averages 8 to 9 perce nt, and cake flour 7 to 8 percent. Pastry flour is low enough in gluten to make a tender and delicate muffin, and can be used as a dire ct substitute. Cake flour is bleached, and gives cakes and cupcakes a purer color, but that's not usually an issue in muffins. Techniqu e It's also possible to make perfectly good muffins using plain all-purpose flour, if you're careful about your mixing technique. Most Sonoma Diet muffin recipes call for the dry ingredients to be mixed together, then stirred into a bowl containing the wet ingredients until they're just mixed. If you do this carefully by hand with a wooden spoon or silicone spatula, your batter will develop only a minimal amount o brc consumer products sgs f gluten. You can also add an extra tablespoon of oil or melted butter to the recipe, which will lubricate the gluten strands and help .

r. Use a sharp chef's knife to slice the cabbage into 1/4-inch strips. If you have a mandoline, you can use it to slice the cabbage eve nly. Remember to use the guard that came with the mandoline to protect your fingers. You can also use the slicing blade on a food proce ssor to make quick work of the process. Cooking the Cabbage If your memories of boiled cabbage feature an unpleasant odor, there is a g ood reason. When cabbage is boiled for a long period, it undergoes molecular changes, according to Harold McGee in "On Food and Cooking 3 Day Diet ." The vegetable produces trisulfides, which give off a rotten, funky smell. To avoid both an unpleasant smell and an unpleasant, mushy texture, cook the cabbage for just a few minutes. The cabbage is ready when it is slightly tender and still has a bit of crunch. Other brc consumer products sgs Ways to Cook You aren't limited to boiling your cabbage to use it as pasta. Another option is to heat a skillet over medium heat and a .

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