Thank you MJoycake for mentioning cross contamination. I can not overemphasize how important this is. I have been gluten-free for 2 years and making cakes (gluten-free and regular) for about 6 months. Ideally, you should use completely separate tools, mixers, everything, but this is unrealistic for most of us. Please make sure your equipment and kitchen is sparkling clean. Also, do not bake a gluten-free cake the same day you bake a gluten cake. Flour dust hangs in the air for several hours after you've used it, and you can accidentally contaminate your gluten-free cake just by having it in the kitchen or making it after a gluten cake. I have to bake with a face mask to keep from inhaling flour dust. Also, beware that only some products will say "gluten-free" (WalMart Great Value brands are actually really good about this), but most won't. Usually, if it says gluten-free you can count on it. Ingredient labels will never list gluten as an ingredient (lots of people tell me things are gluten free, but what they mean is it doesn't list gluten as an ingredient, when in fact it contains loads of gluten). Gluten is naturally occurring in wheat, barley, malt, and rye, so avoid any of those products. If you're not sure, don't use it. There are many sources of gluten and it's extremely tricky to locate them. Do not use Rice Krispy treats in any way as they are flavored with malt. Please be as careful as possible and do not take shortcuts. Gluten poisoning is painful and uncomfortable and causes long-term internal damage. I find it difficult to trust baked goods provided by people who are not well-versed in gluten-free, just because it's so easy for the kindest, most well-intentioned person to poison me without even knowing it. There are some really good mixes on the market. I recommend the Namaste brand as well as Pamela's. King Arthur just came out with gluten-free flour and they have some really good recipes on their site. I also use a book called "Bake Deliciously! Gluten & Dairy-Free Cookbook" by Jean Duane. It gives loads of great ideas for both gluten-free and dairy-free cooking. For cakes, beware that gluten-free does not rise as well and is generally very dense and heavy. Most of the mixes will only make one layer, not two (Namaste will make 2). Also be careful to adjust your pricing as gluten-free flours and products are far more expensive. Good luck!