In 2009, I wanted to make a Gluten-Free cake, but it had to be based on my very favorite white cake of all time, a King Arthur Flour recipe. You see, I am a baking snob. I use flour from two places, Bob's Red Mill and King Arthur Flour. All of their wheat comes from the United States and they have specialty flours for baking snobs like me. I make my own pasta, I bake from scratch..... and until Wildtree, never used prepared mixes (save a few from Bob's or KA). I am very particular about my food. It must be ALL natural and contain no fillers.
You can view my Gluten-Free White Cake recipe at this link: Gluten Free White Cake It has passed the taste test of our gluten-free friends!