Conversion Chart for Gluten Free Baking

If you are switching to a gluten-free diet, you might have difficulty trying to figure out how to measure the alternatives for wheat flour.  This chart from GYGI should help. Check out the helpful hits that follow the chart.

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 xantham 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! (Decrease the liquid called for in the recipe by 2 tablespoons per egg added)