It worked! I made the Coffee and Cream chiffon cake in good ol' Betty Crocker, and just used Bob's Red Mill GlutenFree Baking Flour instead. My theory was that all the loftiness comes from the eggs whites and all their protein, so that lack of gluten shouldn't matter. And it didn't. I assume angel cakes will work just as well.

Also, her carrot cake worked fine, too. The theory there was that all the carrots would keep the cake from being too dry. It didn't seem to rise as much as traditional carrot cake, but it tasted just fine.