Gluten-Free Flour: Conversion Chart

Our first attempts at gluten-free baking came from packaged mixes. Never a very self-assured cook or baker, I was completely overwhelmed at the prospect of baking from scratch. So I grabbed a couple of different brands of  mixes and made breads and cookies. That they weren’t very tasty wasn’t our biggest problem. Our primary issue was with an ingredient called xanthan gum. Xanthan gum is used as a binder in all sorts of things. I’ve even found it listed in the ingredients for fat-free salad dressings. Most gluten-free recipes and mixes use it because without gluten, you need something to bind those breads and pastries together.

Nacho Man and xanthan gum don’t see eye-to-eye.

Shauna James Ahern writes about having the same issue in her gluten-free girl blog. She’s gone into great detail so that I don’t have to.

I realized that I had to find the time and the confidence to make a xanthan gum-free gluten-free mix that worked for everyone. The mix from Whole Living is my standby for desserts. The ingredients–rice flour, tapioca starch or flour, and potato starch (NOT potato flour)–are inexpensive and easy to find. But I can’t just substitute it cup-for-cup for regular flour. After several trials to make sure my scale was consistently giving me the same values, I created this chart:

Regular Flour: Cups to Ounces*

1/4 cup=1 1/8 ounces

1/3 cup=1 1/2 ounces

1/2 cup=2 1/4 ounces

2/3 cup=3 ounces

3/4 cup=3 3/8 ounces

1 cup=4 1/2 ounces

1 1/4 cups=5 1/2 ounces

1 1/3 cups=6 ounces

1 1/2 cups=6 5/8 ounces

1 2/3 cups=7 3/8 ounces

1 3/4 cups=7 5/8 ounces

2 cups=8 3/4 ounces

* Weights obtained on an Oxo scale, and by lightly spooning flour into measuring cups. Keep in mind that the type of wheat flour you use and environmental factors like humidity can affect your readings. Even if you get consistent values, it doesn’t hurt to recheck them once in awhile.

In other words, take these values with a grain of salt…or an ounce of flour.


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