Baking has been a challenge for people who maintain a gluten-free diet, especially for people trying to make traditional birthday cakes or re-create a childhood favorite. That's in part because flours made from other ingredients (almonds, chickpeas, rice) don't "behave" in the same manner as flour made from wheat.
Today there are a number of flours for sale at
(We baked a poundcake with five of them, using a recipe from Rose Levy Beranbaum's classic book, "The Cake Bible." All five turned out, albeit with a couple of major tweaks to the Cup4Cup cake. (The opinion of an unscientific sample of office colleagues held that cakes made with the King Arthur and Trader Joe's products were the best.)
For cooks who want to make their own flour mix, Shauna James Ahern has two simple recipes in her book "Gluten-Free Girl Every Day," and there is one in the book "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski.