Note on gluten free dolci (for those unlucky people): a few dolci must be made with flour, and there is no substitute (e.g. the baba', which is raised with yeast). But other cakes do not owe their structure to gluten; these can be made gluten free by using potato starch instead of flour. Most of the cakes above (except the baba') are based on pan di Spagna, which owes its texture to eggs, not to yeast or baking powder. A pan di Spagna made of potato starch is excellent. It will be lighter, although it won't be able to absorb as much liquid as a flour based one. One can also use crushed or powdered nuts instead of flour. Note that creams can be thickened with potato starch instead of flour. The combination of gluten free pan di Spagna and gluten free creams produces a perfectly acceptable cake vastly superior to the nearly inedible gluten free non-cakes usually found in stores.