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.

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