As promised, here is a list of conversions for using different flours. For each one cup of wheat flour in a recipe, you would substitute the amount given of the different flour. For example, if I wanted to use buckwheat flour in a recipe and it called for 1 cup wheat flour, then I would use 7/8 cup of buckwheat flour.
My experience is that when I use two or more flours, I get better results. When I’ve used only rice flour, they don’t come out as well. Combining a bean flour with a grain flour seems to be the best combination.
note: 1/8 cup = 2 Tbsp
For one cup wheat flour, substitute:
- 7/8 cup buckwheat or amaranth
- 3/4 cup soy, rice, milliet, or bean
- 5/8 cup potato flour
- 7/8 cup corn or quinoa
- 1/2 cup ground nut/seed
Now, here is the part that I have been historically forgetting. Yesterday, I remembered to add the guar gum, and I believe that was what made the difference in these fabulous muffins.
For each cup of gluten-free flour, use:
- Cakes: 1 tsp xanthan gum/guar gum
- Breads and pizza (dough): 2 tsp xanthan gum/guar gum
- Cookies: 1 tsp xanthan gum/guar gum (or none at all – but I made some without not long ago, and although tasty, they fell apart)
Happy baking! When you get it right, the whole family can enjoy the same foods, and that makes life so much easier!
