Can You Just Replace Flour With Gluten Free Flour
Replacing flour with gluten free flour isnt difficult, but your success will depend almost entirely on which gluten free flours you choose. Unlike your wheat flour baking days, not all gluten free flours are created equally, and the right mixture of several gluten free flours is the best way to ensure the best results.
Although you cannot simply take one gluten free flour and use it in place of wheat flour and expect successful results, you came to the right place because the art and a science to replacing wheat flour has already been done for you!
One of the questions I get most is How do I convert my grandmas recipe to gluten free? The second most popular question: How do I convert a gluten free recipe calling for number of different gluten free flours so that I can use just one all-purpose gluten free flour?
While the questions seem quite different, their answers are really the same. There are several crucial facts about gluten free baking you must understand in order to have success, and most revolve around the gluten free flours you use.
The world of gluten free baking can seem quite mysterious and certainly frustrating. Its the reason that I didnt bake at all for a year after my diagnosis with celiac disease. Everything was too hard, to cumbersome and too terrible-tasting to share.
Using my flour blend is the easiest way to convert recipes to gluten free, but there are some other tips you should know.
How Do You Measure Gluten Free Flour
Lastlywhen you are measuring gluten-free flour REMEMBER to take a large spoon and gently dump the flour into the measuring cup. Then, once its overflowing, take a knife and scrape off the excess, so you have a nice, clean, and even line with the measuring cup. You do not want to scoop or pack in the flour, as this will make the flour the wrong ratio and you wont get the soft, just-like-wheat texture.
I hope this helps you enjoy some of your old favorites and get back to baking!
**PLEASE NOTE: Gluten-free flour does not rise like regular flour. So, youll notice all of my recipes call for an ingredient, xanthan gum, which helps give the rise and airy-ness that regular flour typically has. I prefer to not include this in my blend, as each type of recipe needs its own amount and to ensure Im getting the proper amount.**
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Flours That Act Like Starches:
Starchy flours like tapioca and arrowroot dont rank high in the nutrition department, but they still have their place in Paleo cooking and baking. Because of their high starch content, they can be used to create elasticity and prevent crumbling. They are also great for thickening sauces and gravy instead of cornstarch or flour.
When using as a thickener, be sure to make a slurry with cold water. Add 1 tablespoon of tapioca or arrowroot powder for each cup of water, whisk well, then add to the sauce.
While these two starches have an almost indistinguishable texture, they have some slight differences when it comes to their temperaments in certain recipes. Tapioca can withstand higher heat for an extended time while holding its thickening power. Arrowroot, on the other hand, tends to break down when heated for extended time periods.
Tip: These starchy flours are best used in combination with other flours when baking, as they can get gummy when used alone.
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Gluten Free Baking Troubleshooting
What if my gluten free baked goods arent rising?
- Check the dates on the bottom of your baking powder and baking soda containers. Use before those dates pass, but if they have been opened and have clumps, they may have absorbed moisture and will be less effective in helping your baked goods rise. I dont keep my baking powder longer than 6 months without replacing it.
- These ingredients are inexpensive, so also I err on the side of replacing them if there are lots of clumps. Dont store them in the refrigerator, either they will absorb moisture and other smells that could affect your baking.
What are Guar Gum and Xanthan Gum and Why Do You Need Them in Gluten Free Baking?
- If the recipe calls for xanthan gum or guar gum check if your flour blend already includes one of them . If so, dont rush out and buy or add more.
- However, if the all-purpose flour for some reason does not already include gums, you will need to add that ingredient on your own . For more on baking with gums, hop to my article on baking with gums!
Gluten Free Bread Flour
Gluten Free Bread Flour can be made by combining all purpose gluten free flour with whey protein isolate and Expandex modified tapioca starch in specific proportions.We do have a complete discussion of gluten free bread flour for you to read. Here are the highlights. The proportions are:
- 100 grams all purpose gluten free flour
105 grams Mock Better Batter all purpose blend 30 grams unflavored whey protein isolate5 grams Ultratex 3
For comprehensive information about the elements of this bread flour, please see our Bread FAQs.
For more information on how to begin baking with your gluten free flour blends, see our Beginners Guide to Gluten Free Baking. Youll be baking in no time!
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Potato Starch & Flour
Potato flour and starch are not the same and, mo0 00000000st of the time, are not interchangeable. However, both are soft and tender, making them a perfect addition to cake flour.
And both absorb liquid well, so theyre good for bulking up your flour mix.
It can replace all-purpose flour cup for cup. However, because its texture lacks substance, its best to mix it with other gluten-free flours.
I like to use a maximum of ¼ cup of potato flour or starch for 2 cups of flour.
How Is Spelt Flour Different From Regular Flour
Regular flour is made from ground wheat, whereas Spelt flour is made from Triticum aestivum var. spelta. This is another type of cereal grain from the wheat family of plants.
It is originally from Iran but has spread across Europe and to North America. It has a much harder exterior than wheat grains, giving the flour a nuttier and mildly sweet taste.
It is easier for the human body to digest than regular flour as the grain is water-soluble. This means that for people with gluten intolerances it is often a much less painful substitute.
It has a slightly higher protein content and lower calorie count than all-purpose flour.
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Coconut Flour Is An Excellent Gluten Free Flour Substitute
Next up is coconut flour. This flour can be used as a great substitute in many recipes, but you have like to coco-nutty flavor it will impart in your final product. Coconut flour is made from the meat of fresh coconuts. It is a great source of fiber and is low in carbohydrates, which makes it very friendly for diabetics. Due to its high fiber content, coconut flour will soak up moisture in your recipes. For baked goods, it is best to add an extra egg, chia seed or flax seed slurry, unsweetened applesauce or water to keep your recipe moist. Coconut flour can also be used as a thickener for gravies, soups, stews, and roux. Most grocery stores will carry this gluten free flour substitute or it can be purchased online.
Gluten Free Flour Mix Is A Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
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What Is My Favorite Blend
For years, my favorite blend has been Bobs Red Mill 1-to-1 gluten free blend. I have tried quite a few blends over the last eleven years of eating gluten free, but Bobs Red Mill 1-to-1 Blend usually works well in recipes. It is also usually fairly easy to find.
However, ingredients and blends have been harder to find in 2020, so I am finding myself trying whatever brand I can find in stores or in stock online. As I have tried more blends, I have confirmed what I have always thought: there really is a huge difference in brands.
After taste testing different blends in the same exact recipe with the same exact ingredients and only varying the brand, my family has two clear favorites.
For the overall best taste and texture in the majority of recipes, we like Bobs Red Mill 1-to-1 gluten free flour blend or King Arthur Measure for Measure gluten free flour blend. We have tried them both in cookies, banana bread, brownies, and more. They both worked every time.
We have also been impressed with the Krusteaz gluten free flour. It was the top choice for several in my family for banana bread. The cookies we made with it had a great texture, although they did have a slight gluten free taste. The Krusteaz gluten free flour has more whole grains than Bobs Red Mill or King Arthur, so it does tend to give recipes a healthier taste. I dont think we would like it for everything, but we have been impressed with it so far. I will keep you updated as I use it more.
What Should I Make
Remember, with both our Gluten Free All Purpose and Gluten Free 1-to-1 Baking Flour, you can use your existing recipes with just a few changes! If you use the Gluten Free All Purpose, youll need to add Xanthan Gum to your flour before mixing but if you use our Gluten Free 1-to-1 Baking Flour you can just sub it in, cup for cup!
Here are some of our favorite recipes using both flour blends to help get your creativity going.
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Which Gluten Free Flour Can Be Substituted For All Purpose Flour
Theres no denying that all purpose flour is convenient. Just one bag and it bakes up all kinds of breads. Fortunately, you can do the same thing with a good gluten free flour mix. A good mix can make converting all your beloved gluten-recipes super easy. A word of caution though you may need to add a teaspoon of xanthan gum or a gum substitute to mimic the consistency of gluten in breads.
Almond Flour Is Grain
Almond flour is a great gluten free flour substitute. If you are not allergic to almonds, and you like the nutty flavor, it can be a great gluten free flour substitute for regular all-purpose flour. It is high in protein and low in carbohydrates and is a good source of fiber and vitamin E. For cakes, cookies, and muffins, a 1:1 substitution for all-purpose flour is appropriate for most recipes5. Adding slightly more of your leavening agent is a good tip as well. Almond flour is a heavier flour, so leaving your baked product in the pan a little longer after removing it from the oven is best. You can find almond flour at most grocery stores or you can try and make it yourself at home. The brand you use absolutely matters. For baking, I highly recommend Honeyville. For what it is worth, my wife refuses to use any other brand.
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Flour Substitution Guide: 8 Gluten
Want to customize recipes to fit your needs? Here is my ultimate Flour Substitution Guide to help you do it!
I get so many questions about substituting flours in recipes, so I wanted to share my tips on the many gluten-free and nut flour options available.
Ive put together this ultimate flour substitution guide on how to make substitutions that dont sacrifice flavor or texture.
First, let me say , in general, its best to follow recipes as theyre written, especially when it comes to baking.
Why? Because some flours are denser than others, while some have unique textures that wont work in all recipes. To make life easy, follow recipes as written, otherwise, you could end up with a batch of chocolate chip cookies as hard as hockey pucks.
The standby for general use in most recipes is all-purpose flour . If youre looking for healthier alternatives to AP flour, be sure to use a proper substitution instead of guessing. Theres a lot of science in baking!
What is the best substitute for white flour? You can swap in gluten-free all-purpose flour without much fuss on a 1:1 ratio. It isnt as easy with other gluten-free alternatives, so be sure to stick to something labeled a gluten-free flour blend.
Can I substitute white flour with almond flour? No. Substituting white flour with almond flour rarely works out as almond flour is much denser than white flour and contains a lot of natural oils.
Converting Recipes To Gluten Free + Gluten Free Baking Help And Faqs
Converting recipes to gluten free can sometimes be challenging, but not when you have help! Scroll down to find the gluten free baking topic where you need advice, and maybe some where you didnt know you could be baking better!
Converting Recipes to Gluten Free All About Gluten Free Flour Gluten Free All Purpose Flour Converting Recipes Calling for Cake Flour Converting Yeast Recipes Making a Gluten Free Self-Rising Flour Why to Bake with Gums in Gluten Free Recipes Gluten Free Baking Help & FAQs Help with Other Dietary Restrictions its all here .
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Tapioca Flour Or Starch
Extracted from the cassava root, tapioca flour is similar to arrowroot and cornstarch in function: Its a thickening agent that can be used to add lightness and provide structure to baked goods when mixed with a combination of gluten-free flours. Unlike alternatives used to thicken sauces and gravies in savory dishes, theres no need to heat tapioca.
Can I Just Replace Regular Flour With Gluten
Gluten-free flour which you buy in the supermarket is great. However, results can be variable. Each brand of gluten-free flour has a blend of different alternative flours involved.
Some contain more starches, some contain xanthan gum and some contain oat flour which many coeliac sufferers just cant tolerate. So always check the labels.
There are some occasions where you can certainly just do a straight swap and use one of these gluten-free flour blends instead of regular flour. In these instances I would stick to recipes where there isnt a lot of flour to begin with, like in a brownie or friand recipe.
Baker’s Tip – That said, you can have great success using these gluten-free flours in conjunction with nut flours. It’s an easy way to convert cake recipes from a non gluten-free recipe. I discuss how to do this in my guide to Nut Flours.
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The Americas Test Kitchen Gluten
Makes 42 ounces
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour they are interchangeable.
24 ounces white rice flour
7 1/2 ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
3/4 ounce nonfat milk powder
Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Excerpted from The How Can It Be Gluten Free Cookbook. Excerpted by permission of Americas Test Kitchen.
Gluten Free Substitute For All Purpose Flour
This is one of those recipes that I always have mixed up and on hand in the refrigerator. I keep the flour mix in a round Tupperware container and use this Gluten Free Substitute for All Purpose Flour in most of my recipes. I keep my Gluten Free Baking Mix in a rectangular Tupperware container right next to it. I always use the same containers for these substitutes so that I never get them confused with one another. Of course, one look at them and I could easily straighten them out, but this is easier for the other people who occasionally cook with me.
Ive cooked Gluten Free for probably a decade. I had some xanthan gum in my pantry, but really didnt know much about using it. If a recipe called for it, I would add it in. Recently, I have spent more time baking and studying the whole world of Gluten Free. I have now learned that 1/2 teaspoon of xanthan gum should be added to each cup of this flour when substituting it for traditional flours. The xanthan gum should be measured very precisely as too much will leave you with a gummy mess instead of a great recipe. The xanthan gum will help bind your grains together and keep your baked good from ending up a crumbly mess as my recipes have ended up being for years.
Interested in some of my Gluten Free recipes? Just click the Gluten-Free label on the left to find ALL recipes tagged GF.
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What Happens If I Use A Different Gluten Free Blend In A Recipe
If you use a gluten free blend that is different than the one specified in a recipe, the final result will probably vary from the original recipe.
Will it still be good? That answer varies. Most of the time the recipe turns out fine, but that is not always the case. Many times I find that the recipe is something we can eat, but it is not as good as it was with the original recipe and blend.
An example of this is in the brownies I tested. I used different blends in the same brownie recipe to see what the best flour for gluten free brownies is. Each blend gave me different results. One blend was so bad we threw some of the brownies out because no one would eat them.
The same thing happened when I tested flour blends to see what the best flour for gluten free banana bread is. There was a difference in both taste and texture with each blend. Part of one loaf of bread ended up in the trash because it was so bad.
I am working on testing the best flour for gluten free cookies and will share the results soon. But for now, I will say that the blend made a difference.
When I make a gluten free recipe, I want the best results possible. I want the final product to be so good that you cannot tell that it is gluten free.
Throwing out food is expensive and a waste of time. I dont want to use a gluten free flour blend in a recipe that doesnt work well for that recipe.
