Loopy Whisk repeat recipe fails

This is my third time using a Loopy Whisk recipe. All three have failed. I measure by weight, use all of the flours she uses, and am very meticulous with going by her instructions down to the letter. I’ve been gluten free baking for 10 years and never had an issue until trying her recipes, but it seems like everyone else has great success! I’m in the US, so I’m wondering if our flours are just different than the UK flours she uses?

I used her cinnamon roll recipe today and it was so sticky it was almost unworkable. I used so much extra flour to roll it out and it still tore and was super sticky. When I baked them, they had a weird grey color and did not taste great at all. It had a very weird earthy/grainy flavor and the texture wasn’t good. It looked nothing like her pictures at all, and like I said, I followed her instructions down to the letter. All of my temperatures were correct. I had fresh yeast. I measure by weight. I have no idea why her recipes don’t work for me other than US flours are totally different than UK flours. Anyone else in the US have this issue with her recipes or have a solution? Right now I’m using Bob’s Red Mill stone ground millet flour and Bob’s Red Mill oat flour. I can’t find any other millet flours, and I can’t find sorghum so I use oat like she said in her notes we can do as an equal measurement. I also use cornstarch instead of tapioca starch which she says we can use with equal measurements. I’m just at a loss!