<<Disclaimer: Verify this information before applying it to your situation.>> I have Bette Hageman's new dessert cookbook. I made her basic white cake for my son's 3rd birthday. Layered raspberry jelly between the rounds and frosted it with seven-minute frosting from Joy of Cooking (an egg-meringue that egg-sensitive folks must avoid). It was so phenomenal that my guests rejected the wheat cake I made from them in favor of my son's gluten-free treat. My four year old said, "I don't want that yukky cake (the wheat cake) I want Domi's yummy cake (the gluten-free version)." I consider this a serious victory in gluten-free baking. Yeah Bette! Paris