Ever wondered why you can bake/make some things with one gluten free flour but another gf flour doesn't give you the same result. Every flour, regardless of whether it contains gluten or not, will have different baking properties. Bakers don't expect a wheat based loaf of bread to be the same as a rye based loaf of bread - and both these grains contain gluten. Why should we expect gluten free flours to behave the same way during baking as wheat flour does. To add an extra level of complexity different brands of commercial gluten free flour all vary in their ingredients & amounts of these ingredients - as such it is not surprising that you may bake a fantastic cake with one brand but the cake is not the same when you use another brand.

It's not surprising then that baking with Bakers' Magic gluten free flour is different from baking with wheat flour. You'll find you need a little more butter or oil in a recipe, sometimes you'll need to add more liquid, it will feel different and sometimes the technique that you'll use will be different. Basically you can not pick up a bag of Bakers' Magic gluten free flour and use it in a wheat based recipe without some alterations. To make the transition from baking with wheat flour to baking with Bakers' Magic flour easier I've developed techniques and recipes (that need to be approved by the family first) specific for use with this flour (bread, pasta, sourdough, pastry, cakes, biscuits etc.).

I should include that I'm not a coeliac or on a gluten free diet nor is anyone in my family. These recipes are free & can be accessed at;

https://decalt.com.au/index.php/bakers-magic-gluten-free-flour-bread-recipes for bread recipes
and
https://decalt.com.au/index.php/component/tags/tag/bm-non-bread-recipes for all other non-bread recipes

Happy baking :).