Thanks so much for the feedback, I’m so happy to hear you’ve been enjoying my recipes 💜

Ok so this is a bit of a tricky question to answer because different countries have different labelling criteria for gluten free products.

Having had a look at the link you sent, it looks to me as though that is a marketing term that company has come up with, rather than it being a legal food labelling requirement. They seem to be saying that their products have a lower tolerance for the presence of gluten traces than the standard for gluten free products in Japan or the USA.

As an example, here in New Zealand, our legal standard for products to be labelled gluten free is that they must contain less than 3ppm (parts per million) of trace gluten. However in the United Kingdom and United States, the standard is 20ppm.

Judging by what that company is saying regarding their rice flour – that it contains less than 1ppm – it should be safe, as that is an even lower amount of trace gluten than other countries allow.

I’ve personally never heard the term “non gluten” being used to describe gluten free foods before and as far as I know that’s not a standard labelling term, however that may be different in different countries.

If you have Celiac Disease or are baking for someone who does, I would recommend looking up the food standards in the country where you live, or the Celiac organisation in your country, and find out what their recommendations are. That’s the best way to know if products sold in your local shops are safe for those on a gluten free diet.

I hope that helps! If I need to clarify anything else, please let me know.

I am a big fan of your gluten-free recipes. Tried some of them at my home and my husband loves them a lot though he is not a big loved of gluten-free foods.

Anyways, I have a question. Yesterday I went to a grocery shop near to my house. And noticed a product labeled as Non-Gluten. Is there any difference between non gluten and gluten-free products?

I found this (https:// japanesericeflour.com/What%20is%20Non%20Gluten/) after googling. I am confused weather the info is corrent or not.

Thanks.
Isabella.

Hi Jennifer! Most good gluten-free cakes should be ok with a fruit filling, as long as you pipe a thick ring (also called a dam) of buttercream or ganache around the edge of each cake layer before you add the fruit filling in the middle. That will help keep the filling in and make sure it doesn’t bulge out the sides ad you add more layers on top. I tend to avoid soft fillings when making a fondant covered cake, but if you need to do that then I would recommend using ganache underneath, as it will provide a firmer base for the fondant. You will have to be really careful though, as there is still a chance the filling will bulge out.

As far as particular cake recipes go, if you want a chocolate cake then I’d recommend something like my devil’s food cake recipe, as it is quite sturdy and easy to work with, but is still lighter than something like a mud cake, which is more likely to weigh down the filling and squish it out.

Hope that helps! If you have any other questions just let me know.

Hi Lara, thanks for that, I will have to check it out. It sounds really good!

There’s one on epicurious I’ve used with great success for my mom who has celiac. Look for gluten free coconut layer cake. The cake itself doesn’t taste like coconut so I use it for lots of things. Almond flour and egg structure, no rice flours (which taste bitter to me). Delicate b/c sponge but it can take a lightweight frosting for layering and decorating.

Hi Loana, I often make this lemon sour cream cake when I need a plain vanilla cake – I just omit the lemon, add some vanilla extract and use my gluten free flour blend plus a teaspoon of xanthan gum. You could also use a GF flour blend if you prefer not to mix your own, just omit the xanthan gum if the blend contains a gum ingredient. That recipe includes self-raising flour but if I don’t have any purchased SR flour on hand then I just use more of the plain flour and add a 1/2 teaspoon of baking powder. It ends up as a pretty sturdy vanilla cake but it’s still nice and moist because of the sour cream.

Hope that helps 🙂