Here are my key observations:
1. If converting wheat flour recipes you’ll need either more liquid, or a bit more fat to bind. Otherwise things all apart.
2. Commercial egg replacer is pretty good; but only if you’re okay with potato starch.
3. I find baking at a slightly lower temperature works better and helps keep things moist.
4. Gluten free baked goods don’t have the same shelf life as those with wheat flour. After two days I find they go hard (cakes). Cookies last a few days longer. You can freeze and thaw as needed.
5. Xanthan Gum is your friend.
6. Banana is a good addition as it adds moisture (1/2 cup ripe banana mashed up)
7. There are a lot of good commercial gluten free flour mixes out there. Best to go for one that has a combination of alternative grains. I love Doves Farm.
