It does work for baking, but you have to know, what the ingredients actually do in there. You can substitute flours pretty much as you like, but then you have to adjust the liquid content, to match how much the flours used need in comparison. And same with, if you use different fats, or the type of sugar, or something else added in there, etc. So unlike cooking, and just eyeballing whatever in the pot, you need knowledge before you can start playing around with baking, and succeed. But it is very much possible to do.