1. lsmcreation

    My husband and I do the same thing! I can’t wait to do our’s in May. Thanks for sharing!


  2. Robyn

    Congratulations! But don’t cheat with gluten if you are sensitive to it or have Celiac Disease. You’ll hurt youself.

    I’ve found that if you use gluten free oat flour & a packet of unflavored gelatin, you’ll get a cake so moist and dense, it will be still be good 5 days later, if it lasts that long.

    I add an extra egg for protein & height. You may want to make 2 layers, as gluten free cakes don’t rise as high.

    There are other things you can do, but this is the simplest method & I love it. This works well for cakes, muffins and quick breads.

Leave a Reply