I don't know much about wheat-but-not-gluten free, but my impression is that you want to use spelt flour because its behavior is much closer to wheat.
On the gluten-free front, the only thing I've actually tried and liked is Bob's Red Mill Chocolate Cake Mix. It's wheat and dairy free, and warns for cross contamination with tree nuts and soy. Gluten-Free Girl recommends replacing 2/3 of the milk/non-dairy milk with applesauce and making cupcakes, and the comments suggest that it still works with egg replacer and non-dairy milk and margarine.
Betty Crocker also came out with gluten free cake mixes about a year ago. I don't know much about them though.
Gluten-Free Goddess is the site I'd trust most for recipes not using mixes. A lot of her recipes are vegan too -- if you can find sorghum flour and xanthan gum, you could try the Chocolate Cupcakes with Coffee Icing, without the coffee.
I don't think I've ever seen a recipe using rice flour and arrowroot before (though the combination sounds like it would be similar to rice flour+tapioca flour+xanthan gum, which is pretty standard). If you can figure out an appropriate ratio of rice and arrowroot you might be able to substitute it for the flour mixture in recipes that call for rice+tapioca+xanthan.
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On the gluten-free front, the only thing I've actually tried and liked is Bob's Red Mill Chocolate Cake Mix. It's wheat and dairy free, and warns for cross contamination with tree nuts and soy. Gluten-Free Girl recommends replacing 2/3 of the milk/non-dairy milk with applesauce and making cupcakes, and the comments suggest that it still works with egg replacer and non-dairy milk and margarine.
Betty Crocker also came out with gluten free cake mixes about a year ago. I don't know much about them though.
Gluten-Free Goddess is the site I'd trust most for recipes not using mixes. A lot of her recipes are vegan too -- if you can find sorghum flour and xanthan gum, you could try the Chocolate Cupcakes with Coffee Icing, without the coffee.
I don't think I've ever seen a recipe using rice flour and arrowroot before (though the combination sounds like it would be similar to rice flour+tapioca flour+xanthan gum, which is pretty standard). If you can figure out an appropriate ratio of rice and arrowroot you might be able to substitute it for the flour mixture in recipes that call for rice+tapioca+xanthan.