Note on gluten free dolci (for those unlucky people): sweets that use yeast must be made with wheat. I have never found acceptable substitutes. But other cakes, like sponge cakes, can be made with flours that have no gluten, as their structure is not due to yeast. A pan di Spagna made of potato starch is quite good. It won't absorb as much liquids as a wheat based one, but it will be lighter. One can also use crushed or powdered nuts instead of flour. Creams can be thickened with potato starch or corn starch instead of flour. The combination of gluten free pan di Spagna and gluten free creams produces a perfectly acceptable cake, vastly superior to many nearly inedible gluten free non-cakes that try to mimick cakes that require gluten.