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How wonderful that you're planning to include the folks who can't eat gluten in your celebration! I know they'll be so pleased when they see the wonderful cake you're going to make. :^) As you may know, it's as much or more important to make sure it *stays* safe for GF folks to eat as it is to find a good recipe. So, to start with here's a checklist with just a few of the basics to help Non- GF folks cook GF safely...

· Use certified/labeled gluten free ingredients

· Thoroughly clean the workspace, pans, oven, etc.

· Don't use wooden, cast iron or other porous-material cookware/bakeware/utensils

· Plan to store & serve in ways that prevent cross-contamination

...plus a blog posting with more detail (beautiful writing, too!)

· for the people who love people who cannot eat gluten- Shauna James Ahern gluten free girl

http://glutenfreegirl.com/for-the-people-who-love-...

As for the recipes...

· Cakes- Gluten Free Girl & the Chef

More than a dozen cake recipes with stories & photos to go with them, including a chocolate sheet cake & blueberry "clafoutis" that look easy to make for a crowd.

http://glutenfreegirl.com/category/recipes/cakes/

· GF: Carrot Cake on Turkey Day

This is a bit more refined flavor & texture wise. The candied ginger is just the right touch of snap & flavor to make it extra special. We usually sub in homemade applesauce for 1/2 cup of the butter & 1/2 cup of the brown sugar, then use dark brown for the rest to pump up the flavor. The texture is moist & dense but supple.

http://glutenfree.wordpress.com/2007/11/23/gf-carr...

· Gluten-Free Yellow Cake: as good as…? No comparisons necessary! King Arthur Flour

This good, basic stackable layer cake comes from the famous KAF folks. They do extensive testing plus they sell GF flours, gums, mixes, etc. The blog post has lots of process photos.

http://www.kingarthurflour.com/blog/2011/07/06/glu...

· “Mom, I’m getting married…”

Another KAF post tells of a GF wedding cake they helped a customer put together & decorate. Even if your project isn't this elaborate you'll likely find this so if your project runs in that direction you'll find a lot of really useful tips & food for thought.

http://www.kingarthurflour.com/blog/2010/06/17/%E2...

I hope your cake(s) & event turn out great!

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That is terribly kind of you, but to be honest, I'd choose something else. Celiac Disease is like a peanut allergy in terms of sensitivity. You would need to not only make something without gluten ingredients, you would need to avoid contaminating it with gluten. This means you may have to avoid using certain equipment (like anything made of wood that has touched gluten, which will be contaminated and you won't be able to clean enough), nothing that has crevices or cracks that you can't reach. All the ingredients would likely have to be new, even something like vanilla, because if an ingredient has ever been left open when you were working with flour before, that can 'poof' into the air and contaminate the ingredient. A celiac is sensitive enough that even kissing someone who ate gluten recently can make them react. As a result, it's very difficult to make safe food for a celiac unless you know the right kinds of cooking protocols to use to ensure the food is safe. You could always ask your teacher and see what they say, but truly, you may be doing him more harm than good by cooking for him, I'm afraid.

Gluten Free cake recipe

Ingredients

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk

2 teaspoons gluten-free vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

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http://www.food.com/recipe-collection/gluten-free-...

http://glutenfreemommy.com/category/cake-recipes/

http://glutenfreemommy.com/category/cake-recipes/

Here are a few websites that have lots of recipes for cake..enjoy..=)