Often when I make baked goods I want it to be quick and easy. I don't want to spend time sifting and weighing out different gluten free flours to get the perfect ratio. Thankfully there are many all purpose gluten free flours on the market that have already figured out the perfect mixture that works. It's important that when you choose an all purpose gluten free flour you look at the ingredients. One thing I always look for is if it has a leavening agent. I learned this the hard way. I didn't realize one of the flours I was using already had baking soda so I added the amount called for on top of what was already in the mix. This resulted in a very messy overflow in the oven. These all purpose gluten free flours can often be used in place of regular flour in any given recipe.
The gluten free flour I used in this recipe is Pamela's. I know that it says bread mix but I have found that it works really well as an all purpose flour.