just a little concern what is your biggest concern the wheat flour or the gluten? but this is my view,the cake structure being mostly dependent on the proteins in the eggs there leaves less or no work for the glutenin in the flour although i dont think u can do away with the wheat flour completely but can use potato flour or corn flour that is my opinion

It’s never too late. Gluten is a protein present in wheat flour, which is widely used in commercial and homemade baked goods. Gluten is also found in flour made from barley, rye, spelled, and triticale, a cross between wheat and rye. Gluten helps the dough to rise and lends shape and a chewy texture to baked goods. Wegmans offers their own store-brand gluten-free packaged options for baking mixes, snack bars, pasta (corn-based), frozen waffles, chicken nuggets, chicken strips, and macaroni & cheese.