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!
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: