I'll be making dinner for a group which includes a member who has celiac disease and can't tolerate gluten. I found a recipe for a flourless chocolate torte that looks promising, but it calls for buttering and flouring the cake pan. Can I skip the flouring of the pan, or is there some alternative?
For dinner I was thinking about doing something based on polenta (dinner has to be vegetarian, as well), but I noticed that the polenta I bought (Bob's Red Mill) isn't listed on their list of gluten-free products, and on the label it has a warning that it's processed in a plant that also processes wheat and nuts. Are there other brands of polenta that don't cause problems for celiacs?