I made this recipe gluten free by substituting the 3 cups of regular flour for 1 cup of sweet potato flour (if your gluten free or paleo buy this on Amazon and you will appreciate it's addition to your kitchen!), 1 cup of potato starch and 1 cup of sorghum flour plus 1 teaspoon of xanthum gum. I'm sure a mixture of rice flours would be fine as well. Addtionally I left out the buttermilk and added another egg white. I think this is probably a very forgiving recipe that will take a lot of tweaking before it turns out badly. I used Earth Balance spread and Swerve sweetener with a couple of drops of cream cheese flavoring to replicate a dairy free, carb free frosting.
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I made this recipe gluten free by substituting the 3 cups of regular flour for 1 cup of sweet...