Here are some of the tips I have collected over the last 17 years to change a regular recipe so it is Gluten-Free. Note this will be updated as I think of them.
I have been using a tweak to Bette Hagman’s gluten free flour for years in place of regular (wheat) flour in a recipe. I mix 2 parts brown (instead of white) rice flour, 2/3 parts potato starch flour and 1/3 part tapioca flour together and store in my pantry. (The brands I usually by from the coop that delivers locally are listed on the page of products we like.)
If making a bread (quick, yeast, roll, etc) or cake I usually add 1/4 tsp of Xanthum Gum besides the flour change. The Xanthum gum helps it hold together better.