More and more people are eating gluten free foods. As a cake decorator I want to offer gluten free cakes to capture that niche market. Please share your information and experience on this topic. What is gluten? Are you currently offering gluten free cakes to your customers? Is there really a difference in taste when you bake with gluten free flour rather than cake/all purpose flour? Do you make your own gluten free flour? What should we know about gluten free cakes, ingredients or other products. Do you have a big gluten free clientele. Please share your gluten free cake (chocolate, vanilla, etc.) recipes.
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8/16/12 at 5:08pm