Mimi, the best place to start is with the vanilla recipe and our Measure for Measure flour. The inversion process of having pudding bake through the cake is a long shot when using gluten-free flour, since the gf flour is composed of starches that will want to hang on to the liquid instead of letting the pudding form on the bottom. The vanilla recipe has the pudding on the bottom to begin with, so it's the best candidate for a GF version. Susan

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