<<Disclaimer: Verify this information before applying it to your situation.>> I adjusted one of my old cake recipes to be GF and I almost ate the whole thing. It not only doesn't get dry--it gets moister. PINEAPPLE NUT CAKE 2 C. flour mix (2 parts white rice flr, 2/3 part potato starch, 1/3 part tapioca flr) 2 C. sugar 1 tsp. xanthum gum (I just guessed at how much!!!) 2 eggs (beat eggs) 2 tsp. baking soda 1 can (1 lb. 4 oz) crushed pineapple INCLUDING juice 1 tsp. GF vanilla 1 C. chopped walnuts Do not beat all with mixer. Mix all together by hand and pour into ungreased sheet cake pan (approx. 11" x 17"). Bake at 350 degrees for 35-40 minutes. Frost while cake is still a little warm. FROSTING 1 C. powdered sugar (add more to be thicker) 1 3-oz pkg. cream cheese 1/2 stick oleo (I used a little less) 1 tsp. GF vanilla Mix and pour over slightly warm cake. If you want a real treat, warm slightly before eating and add a scoop of Breyer's Natural Vanilla ice cream--it's GF! (I have no connection to company). Enjoy! Sharon in KS, USA "Smile--it's contagious"