Why did mine fail?
Pick the symptom. Each answer comes straight from the converter rule base — and filing testimony about your bake is what sharpens the next answer.
Gummy texture Fell apart / crumbly Dense / heavy Dry Sank in the middle Bland Spread too much Gritty
Bland
Single-flour conversions lose wheat's background flavor. Blends with a whole-grain component (sorghum, buckwheat, oat) taste like more. Salt is doing more work in GF baking — do not reduce it. And check the recipe's own testimony: tweaked bakes often record exactly the seasoning fix.
Run your recipe through the converter — it applies these rules automatically.