I'm making this cake for someone with celiac:
It only has 3 Tbs. of flour and I thought it would be easy to sub out a gluten-free substitute. I don't really have any experience with the subs, so would love some guidance. I originally thought I could use spelt flour, but hey, it's turns out it's a species of wheat and contains gluten! Doh.
So...what's my best bet: rice flour or potato flour? Something else?
Thanks in advance!
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