It sounds complicated but it’s really not.  Baking recipes are based on the ratio or balance of wet to dry ingredients.  Unless you are making over a bread recipe, the substitutions are quite simple.

Just count the quantity of flour in a recipe and replace it with the same amount of a good gluten-free blend.  Then use the same amount of baking powder, baking soda, spices, sugar, butter, eggs and such that are in the original recipe.  The important thing is to preserve the integrity of the recipe – – the balance of fat and liquid and the quantity of flour.  It’s much like
cutting a recipe in half.  When you do, you must cut everything by the same amount or the DNA will be altered.  And heaven knows, we don’t need any more mutant scones and cookies in the world!

The other trick when replacing flour with a gluten-free blend is to add enough gum to replace the gluten.  A cake needs about ½ teaspoon per cup of gluten-free blend while a yeast bread needs 1 teaspoon per cup.  The gum acts as both a stabilizer and a binder so that the end result comes close to the gluten-filled version.

I do a lot of this homework for the reader in Gluten-Free Makeovers, but the principles apply to any makeover.  I hope you will try your hand at making over your own recipes.