Great question @Krys!
Baker's percentage is based off of wheat flours so it will not work AT ALL for gluten free flours. This is where massive experimenting comes into play as well as asking others who have recipes already experimented on and worked out. Also, understanding the science behind baking and why each ingredient is used in a recipe will help with figuring out recipes for gluten-less baked products.
I have a lot of gluten free recipes that I can PM you with. Just let me know what you are looking for and I can go from there. /img/vbsmilies/smilies/biggrin.gif
Baker's percentage is based off of wheat flours so it will not work AT ALL for gluten free flours. This is where massive experimenting comes into play as well as asking others who have recipes already experimented on and worked out. Also, understanding the science behind baking and why each ingredient is used in a recipe will help with figuring out recipes for gluten-less baked products.
I have a lot of gluten free recipes that I can PM you with. Just let me know what you are looking for and I can go from there. /img/vbsmilies/smilies/biggrin.gif
