Can I substitute gluten free flour for this recipe? If so would it be a 1 to 1 ratio?

I use King Arthur Baking "Measure for Measure" frequently, and would not hesitate to use it here. Make sure you get a blend that says it can be substituted one to one for all-purpose flour. There are some "gluten free flours" out there that don't have all of the ingredients needed (they assume you'll add xantham gum, arrowroot powder, cornstarch, etc.) to produce the right texture in the baked good. ;o)

I haven't made this recipe, but I've substituted Cup4Cup and Bob's Red Mill gluten free flour blend for all purpose flour in many recipes and they've both worked out well.