Honestly, it depends on the recipe. Recipes will tell you how much of each flour to use. GF bread-y recipes do call for a LOT more flours, because there is a perfect blend. HillbillyHousewife has a GLAD flour blend, BUT I ONLY use it for the biscuits, which are THE BOMB DIGGETY, BUT only if served hot. OK cold, but not the best biscuits ever. Google "Bread For the People" for the most amazing GF bread & if I remember correctly, that one is on Lovin from my Oven blog (or something like that). I've been GF for 2+ years & my youngest for just shy of 2 years, plus I worked for Cooking Traditional Foods (an allergen friendly mailer & site) + admin'ed the site for... 5 years (before we moved on to greener pastures). If you have ANY questions, message me on here of FB (I don't always get on here every day, but I get emailed for messages & check FB at least every other day anymore, but if I'm on my phone, I don't have the app, so I'll read it when I get to a computer). Also, if you want, I can message you my number & you can text, too. Text is usually the best way to reach me if you need something quick.