Convert recipes to gluten-free recipes with this simple chart and a few quick tips.
Basic gluten-free all-purpose flour blend (can be refrigerated up to 3 months):
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 ½ ounces (1 2/3 cups) brown rice flour
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- ¾ ounce (1/4 cup) nonfat dry milk powder
Basic gluten-free whole-grain flour blend (can be refrigerated up to 3 months):
Flour Ratio – 3 teff:1 brown rice:1 flaxseeds:2/3 white rice
- 24 ounces (5 1/4 cups) teff flour
- 8 ounces (1 3/4 cups) brown rice flour
- 8 ounces (2 1/3 cups) ground golden flaxseeds
- 5 ounces (1 cup) sweet white rice flour
*Note: For gluten-free self-rising flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt per one cup of gluten-free flour mix.
- Gluten free flour mixes can turn rancid quickly, so keep them in the refrigerator. You can also freeze the gluten free flour mixes but be sure to bring them to room temperature (a few hours) before using.
- If the recipe calls for 1 teaspoon of baking soda, use 1 teaspoon of baking soda and 1/2 teaspoon of baking powder
- If the recipe calls for 1 teaspoon of baking powder, use 1-1/2 teaspoons of baking powder.
- If the recipe calls for 1 egg, use 2 eggs and decrease liquid in the recipe by 2 tablespoons.
- If the recipe calls for 2 eggs, use 3 eggs and decrease the liquid in the recipe by 2 tablespoons.
- If your recipe calls for 3 cups of wheat flour, add 3 cups of your gluten-free combination. Then add the appropriate amount of xantham gum. (see the chart above).
- Decrease the liquid called for in the recipe by 2 tablespoons per egg added.
- Gluten-free baked goods do not last as long as goods baked with wheat flour. If you are not going to use up everything you just baked within the next day or two, the best way to keep it fresh is to freeze it. Most baked goods freeze well.
Gluten-free Flour tips and uses:
- Almond flour – very moist and wonderful in baked goods like cookies, sweet breads and biscotti.
- Sorghum flour – gluten free baking staple; adds protein with a mild taste
- White rice flour/brown rice flour – either one is great in a gluten free baking mix recipe
- Sweet rice flour – great for breads and pizzas
- Tapioca starch/flour – a thickener; also works well in combination with other flours
- Potato starch – a thickener for gravy; adds moisture to baked goods
- Arrowroot starch – one of the most neutral thickeners for gravy
- Teff flour – great for desserts, has a slightly sweet flavor
- Buckwheat flour – great for waffles and pancakes
- Quinoa flour – a great source of protein in your baked goods; nice nutty taste
- Certified oat flour – make sure it is certified gluten-free; good in breads
- Coconut flour – great for desserts; coconut pairs well with anything sweet Here’s a great
- Almond meal – great for desserts, makes delicious crusts for pies
- Hazelnut meal – great for special desserts