Some of the starches in the gluten-free flour (tapioca, etc.) are slightly more alkaline than regular wheat flour. This offsets the baking soda making the vinegar not necessary in this version of the recipe. However, feel free to go ahead and add it to this recipe if you like. It might make the cake rise a bit higher and add a tangy (but pleasant) taste. Good luck and happy baking! Kye@KAF

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