Heavy. Heavy is the word I hear the most to describe gluten-free baked goods. Well, heavy and chewy but I’ve already addressed chewy so we are left with the problem of heavy. Now one of the ways you make a cake lighter in traditional baking is to use cake flour. It has less gluten and it’s therefore lighter. Well something with less gluten seems like it would be easy to make gluten-free right? However, there is no gluten-free cake flour on the market. So I looked online for a recipe to make my own. Nothing. Huh?