Gluten free mix times 5

Good morning and Happy day after Mother's Day. It's been a while, the cooking muse left me for a while. It was the night that I made pizza. I did some roasted veggies - summer squash, mushroom, red pepper, onion and eggplant- and several cheeses- mozzarella, parmesan and gorgonzola. Very delicious in my world. All I heard was complaints about putting summer squash on the pizza. My desire to take time cook for the undeserving plummeted. Should my blog also suffer?? It has.
To renew the enthusiasm I have purchased a gluten free baking book compiled by the Culinary Institute of America. I am thinking, these people know what they are doing, every recipe should work like magic. The approach is to fine tune the recipes by using 5 different gluten free mixes. Each mix has a different protein content, the protein being either in the flours used or by adding either dry egg powder or whey. Soy flour is higher in protein than rice flour. The recipes often use several different mixes. I made a pie crust yesterday that used 3 different flour mixes. Is this approach better? It remain to be seen.
To reach the goal of having 5 different gluten free mixes I needed to assemble the ingredients, and find enough containers for them. The ingredient list is: white rice flour, brown rice flour, tapioca flour, potato flour, guar gum, soy flour, egg albumen, whey. Some of this I had at already, some I could get at the grocery store and some I needed to get at the health food store. The whey I needed to get at the healthfood store as the grocery only had the flavored kind.
I started with a sweet bread that used only flour mix #5 ( soy flour, rice flour, tapioca and whey). This was a yeast bread and also needed guar gum. It came out with avery good taste, but very heavy. This was eaten well!!
Yesterday I did a pie crust. This used 3 of the flour blends. It came out with a good taste, but not flakey at all. My husband, who does not care for crust anyway, gave the crust part to the dog. I put in all the water called for, but am thinking that I should have held back on it as the dough was a bit wet. This may have caused the crust to be a denser texture. I may try again and compare it to a simpler dough. The rest of the pie was great - chocolate cream pie with real whipped cream!!
I wish that more recipes would indicated what the charactaristics of the dough or batter should be. Gluten free baking is so unlike regular baking that the textures are different. So with the pie crust I got to a consistency that was much like regular pie dough, but I had not added all the water - should I stop and go for it, risking a dry crust or should I put in more water risking a dense crust. It's a gamble. I lost this time, but I don't often given up.
I will keep trying.