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I have found that the recipe in "Betty Crocker's
New Cookbook" works fine when you substitute
Bette Hagman's GF flour for the wheat flour
called for in the recipe, and also cut down on
the amount of milk added.

Not being much of a cook, I realized as I tried to
get strickly GF that I would have to cook more.
So, I went out and bought the basic cookbook
described above and, ofcourse, The Gluten-Free
Gormet.  I've found that, between the two of them,
you can adapt many standard receipes to your
taste and needs.  One trick in adapting, I've found,
is to use less fluid than called for in the gluten
reciepe.