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 I got a load of responses but Shirley's sums it up beautifully and I will paste her response below:

I convert gluten-containing recipes to GF all the time. I just use my GF flour blend in place of the regular flour, measure for measure, and then add xanthan gum. You will need about 1/2 tsp of xanthan gum per cup of flour. If it's an odd amount of flour called for like 2 1/4 cups, then I'd use 1 tsp of xanthan gum. If the recipe calls for 2 3/4 cups of flour, I'd use 1 1/2 tsp of xanthan gum probably. I don't think I have ever gone over 1 1/2 tsp of xanthan gum though. You can't bake GF without it most of the time, but you don't need a big amount of it either. I have had great success doing these conversions. I never worry about finding a GF recipe. I just see a regular recipe I like and convert it. I was thrilled when I figured it out because it meant I did not have to throw away all my old recipes. I have used Bette Hagman's GF flour blend and Bob's Red Mill all purpose GF flour blend, but the GF flour blend I like best is one that I make from white rice flour and cornstarch. I use 3 parts white rice flour and 2 parts cornstarch. In my case, in a huge bowl, I mix 3 lbs of white rice flour and 2 lbs of cornstarch. Then I put that into plastic containers and measure out whatever I need for the recipe. Hope this helps. Don't hesitate to ask questions.

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