Can I substitute equal amounts of GF all purpose flour for regular flour in this recipe?

Jmats, I make a few different blends of GF flours -- go to my blog http://delightfulrepast.com and check the Recipes index page -- and use them in equal measure to AP flour in recipes. Xanthan gum is a necessary "extra" for most recipes.

Are you substituting equal parts? Are you adding thing extra. I am really trying to learn how to convert great recipes to great GF recipes.
Any tips on conversions would be appreciated.

I haven't looked at that particular recipe yet, but I substitute various of my GF blends for AP flour all the time with great success.

I've never worked with GF flour so I'm sorry I can't help. Any gluten-free peeps out there that can advise?