It almost looks too good to be true. However, this layer cake? She fulfills. 

Her ruse? Make your own gluten-free flour blend instead of using the store-bought all-purpose flour substitute 

. You'll need xanthan gum to hold everything together, starchy sweet rice flour to keep the 

crumb supple, and nutty oat flour, which is naturally high in protein and provides structure. 

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Although rolled oats can be ground into flour in a food processor, we've found that commercial oat flours 

like Bob's Red Mill—work best in this situation. Because factory-milled flours are often finer-textured  

than homemade flours, they may absorb moisture more uniformly, which results in softer, fluffier cakes.