But isn't it difficult?
Not really. Although there is a learning curve. I would suggest that three things are most important...
- Avoid contamination
- Follow the recipe to the letter the first time you bake it
- Weigh your ingredients accurately
I cover the subject of avoiding contamination on my gluten free cooking page so I won't repeat it here.
Gluten free recipes have been rigorously tested, and retested in order for the best results to be obtained. It is best to stick with the exact ingredients, quantities and methods to begin with, to limit the possibility of a failure.
I recommend measuring things by weight, rather than in cups, when baking as it is more accurate. A pair of digital scales is therefore a valuable piece of kitchen equipment.
Although with other recipes, such as a stew, you can get away with a little more or a little less of an ingredient, it is imperative to ensure you use just the right amount when embarking on gluten free baking.