baker's percentage and gluten free baking

I recently started a new job that includes a lot of gluten-free dessert baking and testing new recipes. I can't find a baker's percentage chart for gluten-free. The cake recipe tested last week was horrible. It had the texture of sand. Can someone point me to a good reference for using baker's percentages in a gluten-free environment? I must not be searching on the right terms. Thanks.