These kinds of recipes usually lend themselves splendidly to gluten-free adaptations. My husband is Celiac so I think I might try it as this looks SOOOO yummy. The substitution would work well (i think) with 1 cup brown rice flour, half a cup of tapioca starch, half a cup of soy flour and 2 tsp of guar gum/xanthan gum. A couple of tablespoons of flax meal would give it that whole-wheatiness. Of course, i'm not sure if it'll turn out but i'm going to give it try. Let us know how this works for you. We are still new in the gluten free area of baking so it is wonderful for those of you who have been baking gluten free to share with us. JMD @KAF

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