I have been experimenting with various gluten-free recipes. Along the way I have had various successes and failures. Baking with gluten free products is akin to entering a new world, not only are you using "new" materials, they also have "new" results.
To ease the transition a bit I bought a few mixes to help figure out what products are suppose to be like before and after baking. Sometimes it feels like a huge effort to find ones that work and are cost effective.
Take store bought gluten-free bread at $9.45/loaf! Which is a little like cardboard and always needs to be toasted. Who wants to live life like that? So after a little expirementing I have had a happy success modifying Gluten Free Goddess's bread recipe. Instead of using the flour she listed, I used Bob's Red Mill All Purpose GF Baking Flour.
My daughter's were delighted! And truthfully so was I!
At last a sandwich that was like the real thing.