Giulia's apple cake, gluten and dairy free

Does it always possible, at home level, to “translate a recipe with gluten into gluten-free”?
No.
Let's not delude anyone.
The reasons are many: in a sweet baked product such as a croissant, for example, the amount of fat given by the butter cannot be easily retained by the dough, which is indeed devoid of that "support net" to which this fat should normally cling. The support net is gluten.
I believe that at home, despite the undeniable desire to eat like others, we will have to limit ourselves to making bread and desserts with simple structures, which do not require the presence of gluten or that we can easily deceive. So let’s choose lemon, vanilla and as we approach Christmas also of cinnamon and ginger shortbreads, perfect thin and crunchy crackers perhaps with many seeds, flourless cakes such as chocolate caprese, pancakes or small cupcakes for breakfast, small ciabatta-type bread to spread with jam or stuffed with ham: these are all preparations that will satisfy even gluten-free beginners and which, admitting the limits of dough, can however give a moment of happiness to those who hardly finds sweets in pastry shops.
This cake, whose original recipe is by Giulia Scarpaleggia from Jul's Kitchen blog, was a test that I made, tested with more blends (yes, the only way is to try and mix and try again!) and so now I’m passing to you: in general, the temperature of the oven must be kept lower than that which would be used for a cake with all purpose flour, to give the mixture time to grow without "cracking" or "bursting", keeping the leavening inside the crust that forms on the surface.
The cooking duration will inevitably be longer, just a little: be patient and also wait for complete cooling, you will be rewarded.
Ah, bonus track: it's also lactose-free, and you won't miss the butter if you use a good, fragrant and not too spicy olive oil.

Heat the oven to 160 ° C.
Peel three apples, take off the core and slice thinly. Keep the fourth aside to decorate the surface.
Place the slices in a bowl, wet them with the juice of a lemon and season them with two tablespoons of sugar: mix well and set aside.
Combine starch, rice flour, bread flour, almond flour and baking powder in a bowl and set aside.
With the beater, whip the eggs with the sugar until light and fluffy, for a long time. Still whipping, pour in the olive oil, then add the flours with the baking powder, cardamom powder and salt.
Now add the apples, also pouring the juice formed into the bowl, stirring gently to mix them.
Prepare a 26 cm cake pan with an opening circle, lining it with parchment paper well the walls and bottom: fill it with the cake dough, leveling the surface with a wet silicone spatula.
Peel and slice the other apple you left aside, and arrange the slices on the cake. Sprinkle with the oats and brown sugar, then bake in the hot oven for about 50/60 minutes, checking the cooking with a toothpick.
Do not unmold the cake until it is completely cool, or it will fall apart.
If you like it, heat the apricot jelly with two tablespoons of water in a saucepan and brush the cake with this glaze to polish the apples.