Baking with wheat flour substitutes can be tricky at first. If you try to use one of your existing recipes, but replace the wheat with an alternative, you may well find your results are not as good as you hoped they would be.
This is often because the alternative gluten free flour does not have the same density. You may find you need to adjust the quantities slightly, and use more than one flour, to ensure successful baking.
To make life a little easier for you, I have listed a number of commonly used gluten free flours below, and how much of them to use in place of 1 cup of wheat flour.
Chick pea flour (aka besan, gram or garbanzo)
Ground nut flour (peanut)
For the benefit of non US readers, the next table gives ounce equivalents to cup measures of the various flours.
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||1 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.