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Hey everyone, recently I tried adapting a recipe on the back of a Ghiradelli baking bar. I didn’t have to change much to make the recipe gluten free, as it only has 1 tablespoon of flour in the recipe! I recommend you try this out by substituting the 1 tbsp flour with 1 tbsp sweet rice flour or potato starch.

Original Recipe:
Ghiradelli Soft Center Cakes
Substitute the flour with 1 tbsp sweet rice flour or potato starch


  1. Olinda Paul says:

    I have seen this recipe in the past. So glad you tried it. Looks FABULOUS …I keep thinking of the Angel Food Cake you had on the other day. I need to make that one for a special occasion.
    What am I thinkin…what could be more special than me??

  2. T.R. Crumbley says:

    Yes, please make the Angel Food Cake, its such a good treat for someone else or yourself. I love scaling the recipe down to half size when I want the treat, but don’t want to have to eat a full batch before it goes bad. I definitely recommend refrigerating to extend the shelf life (which I’m sure you’re used to since we have to do that with so many other gluten free products anyways).

    Let me know how it turns out!

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