When you get diagnosed with celiac disease or find that you have other gluten intolerances, one of the first thing that goes out the window is the fun of ready made cake mixes suitable for children’s parties. Like Pillsbury Funfettis. You lose the ability to quickly run to the store, grab a box, and put together something moist, juicy, decadent simply. That isn’t to say that you can’t do those things… it’s merely to say that doing so gets harder.
When you bake gluten free, you worry about the texture. Is it going to fall apart when I bake it? Is it going to make it more than 2 hours without getting hard? Is it going to be like eating cotton balls? And most of the time, you can count on it not making it to the next day (my Apple Cake makes it several days…).