Cooking Alternative To Flour
Cooking alternative to flour is a very informative chart to help you when wanting to use alternatives in baking. Use this chart below for any substitution.
Flour Conversion Chart
Instead Of This
|Wheat Flour||1/2 cup||1 cup||1 1/4 cups||1 3/4 cups||2 cups|
|50% Rice Flour||1/4 cup||1/2 cup||3/4 cup||1 cup||1 1/4 cups|
|25% Starch (Corn, Tapioca or Potato)||2 tbs||1/4 cup||1/4 cup||1/4 cup||1/2 cup|
|25% Protein (Garbanzo, Bean or Fava Flour)||2 tbs||1/4 cup||1/4 cup||1/4 cup||1/2 cup|
and choose a leavening agent
|Xanthum OR Guar Gum||1/4 tsp||1/2 tsp||2/3 tsp||1 tsp||1 tsp|
BAKING POWDER OR YEAST ADD 25% MORE THAN THE RECIPE CALLS FOR
BAKING SODA ADD 25% MORE THAN THE RECIPE CALLS FOR PLUS ACID
|ACID (Lemon Juice, Cream of Tartar or buttermilk)||1/4 tsp||1/2 tsp||1/2 tsp||1 tsp||1 tsp|
ABOUT BAKING SODA & ACID An acid (i.e., lemon juice, cream of tartar, buttermilk) allows the baking soda to fully react. Double acting baking powder is a better option: it contains baking soda and acids, and works by allowing the leavening to occur before and during cooking.
About consistency: Don’t expect your batters to have the same consistency as wheat flours. Gluten free flours need more liquids in order to produce the same results, so the batters are generally thinner by comparison (i.e., bread dough ends up thicker and stickier, and cake batter ends up quite thin). Allowing the batter to sit for a few minutes after combining wet and dry ingredients will allow the liquids to be absorbed more e ectively.
Troubleshooting tips: If your baking ends up being gummy in the center, or if the top falls, you may have used too much liquid (or it could be a humidity or elevation issue). Next time try 2-4 tablespoons less liquid, and watch your bake time. Test to make sure you are not taking it out of the oven too soon.