I baked a gluten free version of this today. First let me caution you to not use too much liquid. As always, if the batter is too wet, it makes the final product sticky (which is what I did today). I also think that baking it in two smaller pans would help the center-stickiness issue. The flour mix that I used is based on the KAF mix, but I did not want to wait for it by ordering it for this. I used sorghum flour in place of 1/3 of the brown rice flour and used 1 Tablespoon of flaxseed in place of the mix when measuring the total amount for the cake. I also added 2 Tablespoons of xanthan gum. The taste is very good, even if the texture is not perfect. I will make it again with the modifications that I mentioned.

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