Hi, Nancy. We haven't tested these with gluten-free flour, but if you want to give it a try, I'd recommend the vanilla as your first one-it has the pudding on the bottom to start with, and is more likely to reproduce the flour-based original. Pudding cakes that start with liquid on the top that bakes through are less likely to work with gluten-free flour; gf flour is based on starches, and it is likely that the liquid would be captured by what should be the cake part and make more of a homogeneous blob than 2 distinct layers. And yes, no reason you can't prep top and bottom in advance (for the vanilla) and bake just as you sit down to supper. Susan

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