If you prefer baking by weights instead of volume, here is a chart to help with converting recipes. It was compiled by Janice at realfoodmadeeasy.ca a year or so ago, however her site seems to be down. Fortunately, I have a screen shot of the page. Yay! This is a great resource if you are needing to sub out a particular gluten free flour or starch if you don’t want to measure the flours yourself. 🙂
All recipes on my blog are written using volume as that is what most home bakers use. The recipes are measured after stirring the gluten free flour with a spoon, spooning the flour into the measuring cup, then leveling it off with a straight edge.
Remember that if you do want to replace a gluten free flour with another, remember to replace with one with similar properties. I use this chart from Carol Fenster to help with choosing flours for blending my gluten free flour ratios. Hope that helps your baking endeavors. Happy baking!