Today, a lot of people have an intolerance for gluten. If you are one of those people, then you know how hard it can be to find something to eat! Yes, we can always eat fruits and veggies… but let’s be honest, we want cake!
Nowadays, there’s a lot of gluten-free mixes out there, but they aren’t cheap. Sometimes they are double or even triple the price of normal baking mixes! But it’s not the end… we are here to help! And with a cheaper solution than boxed mixes.
Introducing: The Gluten-Free Conversion Chart
You can make all of the things that you love: bread, cookies, cakes, etc. All that you have to do is replace the wheat flour in your recipe with the following ingredients: rice flour, potato starch, tapioca starch and xantham gum.
Follow the chart above to figure out how much of each of the above ingredients are needed for your recipe. Remember the best gluten-free cookie recipe? We made those using this chart!
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Things You Should Know:
- If the recipe calls for 1 teaspoon of baking soda, use 1 teaspoon of baking soda and 1/2 teaspoon of baking powder
- If the recipe calls for 1 teaspoon of baking powder, use 1-1/2 teaspoons of baking powder.
- If the recipe calls for 1 egg, use 2 eggs and decrease liquid in the recipe by 2 tablespoons.
- If the recipe calls for 2 eggs, use 3 eggs and decrease the liquid in the recipe by 2 tablespoons.
(Decrease the liquid called for in the recipe by 2 tablespoons per egg added)
Helpful Hints:
- Gluten-free baking is not as complicated as it seems. You can make your own flour mix by combining the rice flour, potato starch and tapioca starch and sifting it together well. Don’t add the xanthan gum to this mix. Once you have done that, add this combination as if it is wheat flour. If your recipe calls for 3 cups of wheat flour, add 3 cups of your gluten-free combination. Then add the appropriate amount of xantham gum. (see the chart above). Store the gluten-free mix just like you do flour.
- Gluten-free baked goods do not last as long as goods baked with wheat flour. If you are not going to use up everything you just baked within the next day or two, the best way to keep it fresh is to freeze it. Most baked goods freeze well.
Please let us know if you have any questions regarding gluten-free baking. We are here to help! It can be a little bit overwhelming at first, but once you get the hang of it… it’s a breeze!
Kelly
December 2, 2012 at 9:20 pmDo you always have to use tapioca & potato starch or can you use baking soda & baking powder?
Cait
December 4, 2012 at 10:16 amKelly, that’s the only conversion that I personally have used. You can definitley try using baking soda and powder. Let us know if it works out for you.
Gluten Free Conversion Chart | Gluten Free Bitches
November 30, 2012 at 1:59 pm[…] I thought I would share it with you guys Conversion Chart from Gygi.com […]
Natalie
November 25, 2012 at 11:07 amThis chart looks super useful, but I noticed the conversion isn’t linear (ie not everything is tripled going from from 1 c to 3 c). How could I extrapolate these measurements for recipes with large amounts of flour? I want to convert a family recipe for rolls that calls for 9 c flour. I could half it, but that still puts me beyond the chart. Thanks!
Cait
November 26, 2012 at 10:33 amYour best bet is to make a mixture of potato flour, tapioca starch and rice flour using the 3 cup conversion (for wheat). Do not mix in the xantham Gum. You can make this a large mixture and mix it well together. Then when you are making your recipe, you can just substitute 1 cup of the mixture per cup of wheat called for in the recipe. Afterwards, add the xantham gum.
Sheindal
November 22, 2012 at 3:29 pmWhen you mention doubling the eggs and decreasing the liquid, does the same apply when using ground flaxseed and water (1tbs : 3 tbs) instead of eggs if doing GF vegan baking?
Cait
November 26, 2012 at 10:25 amNo, you should just be able to substitute the eggs with the flax seeds and water. Just make sure the consistency of the batter is as it should be.
Jeni
November 13, 2012 at 1:56 pmThis is great info!! Thanks! I hate having to use bean flour mixes all the time and Udi’s bread is soooo expensive! I’ll be trying out some rolls here soon. 🙂
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November 2, 2012 at 7:05 am[…] Check out this Gluten Free Baking Conversion Chart which will replace gluten flour in any […]
Angela
October 10, 2012 at 9:40 amEverything I have baked so far has been hard or chewy. I have used Bob’s Vanilla Cake Mix and it was difficult to put the 7 candles in it. I made cinnamon rolls with a GF mix, and they didn’t rise at all, cinnamon rocks! I am using the EnerC egg replacer and coconut milk or rice milk, is that the problem? My 10 yr son is allergic to wheat, soy, corn, eggs, milk, peanuts, treenuts, buckwheat, etc. This is soooo difficult. So far this month I have spent over $400 in groceries and had many flops. Help!
Yours truly,
Angela
Cait
October 10, 2012 at 11:08 amAngela,
We need to chat. I’ve emailed you. Let me know if that works.
Gluten Free Flour Conversion Chart |
October 8, 2012 at 1:28 pm[…] This chart is brought to us courtesy of the folks over at GYGI. […]
Recipe: Vegan Chocolate Zucchini Cupcakes (and gluten-free, too!)
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Heather
October 7, 2012 at 4:30 pmThank you so very much for this!
Cait
October 8, 2012 at 10:20 amYou are welcome!
Chelsea
September 27, 2012 at 10:45 amHello everyone. I’m having trouble with making bread. My 2 year old daughter is celiac and I can’t find a bread that tastes the same as what she’s used to. Does anyone have any suggestions? And how long is fresh baked goods good for? And how long can you keep them after freezing them?
Cait
September 27, 2012 at 11:23 amHi Chelsea, I’m sorry to hear that! 🙁 About the bread… you won’t find bread that tastes the same or that even has the same texture as non-gluten-free bread. You’re best bet with gluten-free bread is to use this chart to make your own. It might be a matter of trying out different recipes to see which one she will end up liking. Fresh bread is always best.
Here’s a helpful hint that my good friend does with her bread: First off, she uses this chart to make it. When her bread is done baking, she lets it cool completely and then slices it into individual pieces and freezes them 2 at a time in a freezer zip-lock bag. This way, when it’s time to make a sandwich, you can just take out the two pieces and toast them. They will taste a lot better this way.
Baked goods (without preservatives) can last about 3-4 days. You’ll be able to tell when it’s time to get rid of it. However, gluten-free bread typically doesn’t last as long. I would suggest using your bread within 2 days, unless you freeze it. When the bread has been taken out of the freezer it will still have 2-3 days left before it starts to turn.
Hopefully this info helps! Good luck!
Sharon
September 19, 2012 at 4:40 pmI am very new to baking not using wheat flour, but I recently made my own hamburger buns using Rice Flour, Potato Starch and Tapioca Flour combination. I was very nervous but they came out fantastic. In fact better than the ones I bought at my local gluten free bakery!!! It is very encouraging for me and I plan to continue my experiments. Wish me luck!!!
PS: I agree with your one post do not blend the Xathan gum in your flour mixture but wait to add to each recipe as required.
Cait
September 21, 2012 at 11:04 amThanks Sharon! I’m glad it has worked so well for you! 🙂 We’d love to share your bun recipe if you’d like to… you can email it to me with an image at caitg@gygi.com and I’ll post it up for all to enjoy!
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September 17, 2012 at 11:09 am[…] out how to make some of my favorite recipes without using wheat flour. Luckily I stumbled across this gluten free conversion chart on Pinterest a couple weeks ago. It’s like the sky opened up for me and now I feel ready to […]
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September 7, 2012 at 6:00 am[…] Conversion Chart Source–Great site for cooking and kitchen essentials and blog, check them out. […]
MARGARET ZYSKOWSKI
August 25, 2012 at 4:33 pmHow do I send this to my email, so I can save this conversion chart ?
Cait
August 27, 2012 at 11:43 amYou can always subscribe to our posts, or copy the post link and send it to yourself via email. 🙂
Irene Wong
August 15, 2012 at 2:53 pmI am allergic to wheat and potatoes. What do you recommend?
Cait
August 15, 2012 at 3:12 pmYou should be fine using rice flour still. I’ve never tried it, but I wonder if it would work to doubled the tapioca starch and eliminate the potato starch.
Another thing is try is baking with coconut flour. I did a post about it a week ago. You can also try taking out the potato starch and replacing it with a little bit of coconut flour instead… it will defiantly take some experimenting. But I don’t see why it wouldn’t work. You’ll probably have to be sure that the batter or dough is bound properly using eggs or flax seeds.
Have you tried cooking with other flours yet?
Jillian
November 21, 2012 at 7:09 amMy husband can’t have wheat and my son can’t have potato but I make up a flour blend with rice flour, corn flour and tapioca flour. Probably in similar proportions to listed above so replace the potato flour with corn flour.
By the way thanks for the great tips, I will be trying some of them.
Cait
November 21, 2012 at 10:38 amThanks for the tip Jillian! I have never used corn flower, but I have used oat flour… but still you run the risk of having it processed in the same facility as wheat.
Shirley Gorman
August 7, 2012 at 8:53 amI have a very good recipe using rice flour but am looking for a recipe using coconut flour. I understand it’s much better for a person than using all the starches.
Cait
August 7, 2012 at 10:23 amLet me see what I can come up with for you…. 🙂
Cait
August 15, 2012 at 3:15 pmShirley, I hope you saw the Coconut Bread and Chocolate Cake recipes that I posted earlier this week for you! 🙂
Cara
August 5, 2012 at 10:54 amI have a question, if I wanted to mix the rice flour, potato starch, and tapioca starch together to form an all purpose flour mixture, what are the proportions of each?
Cait
August 6, 2012 at 10:44 amI always make the very last one on the chart. So it’s 2 cups of rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Don’t add the xantham gum to that mix. Add the xantham gum to the recipe itself. It does take a while to get used to baking this way… and as you continue to do so, you’ll start to notice if your batter or dough needs more rice flour, xantham gum, etc…. Let me know if I can help you with anything else! Good luck!