Gluten free flours can definitely impact the taste and texture. Each flour type is different and provide different textures and tastes. When possible, follow recipes exactly as written and read the notes for any user comments or tips for making the taste and texture even better. I've generally baked using one-to-one gluten free baking flours from both Bob's Red Mill and King Arthur. Although very close to a traditional all purpose flour, there are still some recipes that do not work as well when using these flours.