Hi Marilyn, those are good guidelines to start with although we have to say that each recipe conversion will be an experiment. You might find that this approach works well for some recipes but others (like breads and cakes) are more difficult and require other adjustments. If you're willing to experiment, give it a try! Otherwise, browse our section of designed-to-be-gluten-free recipes to ensure success. Happy GF baking! Kye@KAF

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