I've been converting regular cake recipes for several years now with fabulous success, and I love KAF gluten free four. Definitely the best on the market. I've had luck substituting 1:1, adding xanthan gum, and increasing the baking soda/powder. I determine the quantity of xanthan gum by thinking about how firmly I want the baked good to hold, so if I want a cake or muffins to rise a lot, too much xanthan gum can have the effect of holding them in place and not letting them rise. But with a crisp cookie, I add a higher ratio of xanthan gum because I don't care about rising, just holding. Crepes do well with more, pancakes a little less. I think of it as adding a little glue to the recipe. For the baking soda/powder, I use about 1.5 the amount in the recipe when baking a "high rising" item, like cake or muffins. With cookies, I don't bother to increase it. With more casual/flexible recipes, like muffins or zucchini bread, I often add buttermilk instead of regular milk or water, and sometimes sneak in some cream cheese for moisture and depth. I'm curious about adding eggs, though, and will try it. I've been afraid of changing the flavor, especially with a more delicate cake, like lemon (one of my favorites!). I also love the new KAF gluten-free baking mix, and that has the xanthan gum in it already, for those of you who are looking for that.

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