I have never baked a gluten-free recipe before, and I am wanting to convert my grandmother's pound cake recipe to a gluten, soy, dairy, and corn free recipe for a friend of mine, whose children can not have those four elements. I've researched, how to replace the sour cream, and we've found a type of egg that her kids CAN eat, and I already have organic substitutions for the butter and shortening, and sugar. I'm making my own baking powder that doesn't contain cornstarch, so really the only question I have left remaining is...flour substitution. My friend says that the Bisquick gluten free pancake and baking mix is the best so far that she's found, but I need to know, can you substitute the all purpose flour called for in the recipe cup for cup with the Bisquick gluten free mix?? Or would it be better to make my own all purpose gluten free flour blend? I don't really have time or money to fully experiment multiple times to get it right, so I need the best possible advice here. Please help, I really want to make a baked treat that my friend and her family can enjoy.

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