Hi KO,
You can definitely sub the Red Mill All-Purpose flour for the flours in various recipes that have a similar composition.
What the gluten-free all purpose flour is
supposed to (ideally) allow you to do is to just use all of your regular recipes from regular cookbooks (maybe with a touch of xanthan gum thrown in, of course) to make all of your familiar
cookies, cakes, pies, etc.
What you CANNOT make this way is yeast bread. Gluten free yeast breads are a whole different kettle of fish.
After much research, I have come to the conclusion that the best gluten free yeast bread that I can make at home is the
Pamela's Amazing Wheat-Free Bread. I have tried SO many other recipes and bread mixes, and even made up a couple of my own recipes. There are some really really good breads out there (click
here to see one of my favorites), but ultimately, Pamela's bread made in my Zojirushi bread maker is the best!
BTW, the best gluten free bread to buy in the store or through the Internet is Udi's. Udi's also makes bagels, muffins, pizza crust, etc....it's all good.
Also, you should know that there is a better all purpose gluten free flour out there than Bob's Red Mill. I haven't tried this one (yet) but have it on good authority that
Tom Sawyer All Purpose Gluten Free Flour Mix is the best around, and allows cup for cup substitution in all your old recipes (with the exception of yeast bread).
These days I'm grain free, and cannot eat yeast bread, even the gluten-free variety. Instead I make my own
Coconut-Almond-Flax bread; I think it's pretty good, actually!
I hope this helps!
JoAnn