Gluten-free cakes are an interesting thing to tackle.  So many different gluten-free flours create such different results.  I’ve found that I don’t like to use all “white” flours–sweet (glutinous) rice, tapioca, potato or cornstarch.  I like to use sorghum in large proportions because I think it mimics wheat flour better in the baked cake.  That … Continue reading Gluten-Free Banana Cake with Peanut Butter Penuche Frosting