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Nov 6, 2013 07:24 PM

What flour to sub for wheat in a marzipan cake?

I've made this cake with great success in the past, using the recommended small amount of wheat flour.


I would like to make it for a friend who can't eat gluten. What kind of flour should I replace the wheat flour with, and will the proportions be the same? Many thanks for your help!

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  1. This is a similar but different gluten-free recipe I've made: http://www.101cookbooks.com/archives/...

    Be sure to read the labels on the almond paste. One of the two I found had wheat in it.

    1. Bob's red mill makes a great gluten free all purpose flour that would be an even swap. Its usually sold at whole foods and health food stores, also online.
      Or, use a recipe that was designed to be gluten free- gf baking is very tricky!
      Dorie greenspan has an almond cake recipe that has a very simple ingredient list here: