I am finally baking a cake that I have had in my recipe box for a few years for two of my friends' birthdays:
Only problem is that one of the ladies is allergic to gluten. Is there a decent substitution for the flour I could make it gluten free with, or is this just a bad idea? I rarely have occasion to make cake, so I'd really like to give this recipe a shot. Any tips would be appreciated! Thanks!
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