Wheat flour substitutes for gluten free baking

If you have to follow a gluten free diet then you will not be able to bake with normal wheat flour. There are many alternative gluten free flours, but when using flour substitutes in a recipe you might need to reduce the quantity slightly.

The following table may help your gluten free baking be more successful. Use the following amounts in place of 1 cup of wheat flour.

Amount	Flour substitutes
1 cup	Tapioca flour
7/8ths cup	Chick pea flour (also known as besan, garbanzo) If the recipe calls for less than 1 cup flour in total then use equal quantities of chick pea flour Fava (broad bean flour) Sorghum flour Sweet rice flour
3/4 cup	Cornmeal (maize) Cornstarch (cornflour in the UK) Potato starch
1/2 cup	Ground nut flour (Almond) Soya flour (try 1/4 cup soya and 1/4 cup potato)

For the benefit of non US readers, the next table gives ounce equivalents to cup measures of the various flour substitutes. I have also included some other ingredients that you may use in your gluten free cooking.

Almonds (ground)	1 cup equals 5oz
Buckwheat groats	1 cup equals 6oz
Cornmeal	1 cup equals 5oz
Cornflour (cornstarch)	1 cup equals 5oz
Coconut (flaked or grated)	1 cup equals 3oz
Cocoa powder	1 cup equals 4oz
Chocolate chips	i cup equals 6oz
Chickpea flour	1 cup equals 3oz
Potato flour	1 cup equals 5oz
Rice flour	1 cup equals 5oz
Soya flour	1 cup equals 3oz
Tapioca flour	1 cup equals 5oz
Teff flour	1 cup equals 4oz
Millet	1 cup equals 7oz
Sugar (granulated, caster)	1 cup equals 8oz
Sugar (icing, confectioners)	1 cup equals 5oz

I hope you find these tables useful when undertaking gluten free baking.