To replicate the structure, elasticity, texture and flavour that gluten provides when using gluten free ingredients, a blend of ingredients needs to be utilised: different flours, starches and other components like gums or gluten free baking powder, all in a perfect ratio. Sounds confusing and complicated, but it is actually not.
The ratio for success is roughly 40% grains and 60% starches, with the addition of other ingredients, like gums and leavening agents. What's the reason for this ratio? Starches will help making cake mixtures and doughs less dense, and gums will provide an elastic effect. Then, each flour will provide the right amount of protein, and by mixing flours, it helps prevent any one texture or flavour from being overpowering.