Vickys Conversions for Gluten Free Flours, Cups to Grams
A lot of gluten-free baking fails because the flours are measured incorrectly. Scales are always best but if you only have cups to hand this is how to measure the flour. Scoop it out of the container with a spoon and place into the cup and level off the top. Don't scoop the cup into the container to fill it, don't pack it and don't bang the cup on the work surface to even it out. A loose measurement will be nearer the right weight but please invest in a set of scales! It'll make a huge difference in any baking, gluten-free or otherwise!
Vickys Conversions for Gluten Free Flours, Cups to Grams
A lot of gluten-free baking fails because the flours are measured incorrectly. Scales are always best but if you only have cups to hand this is how to measure the flour. Scoop it out of the container with a spoon and place into the cup and level off the top. Don't scoop the cup into the container to fill it, don't pack it and don't bang the cup on the work surface to even it out. A loose measurement will be nearer the right weight but please invest in a set of scales! It'll make a huge difference in any baking, gluten-free or otherwise!
Cooking Instructions
- 1
Almond flour, high protein, nutty flavour 112g
- 2
Amaranth flour, nutty & dense, 120g
- 3
Arrowroot starch, good thickener, interchangeable with cornstarch, 128g
- 4
Brown rice flour, high in fibre, vitamins & minerals, nutty flavour, 158g
- 5
Buckwheat flour, earthy, high in fibre & minerals, 120g
- 6
Chestnut flour, high in complex carbs & protein, 100g
- 7
Chickpea/Garbanzo flour, high protein, bitter until cooked, 120g
- 8
Coconut flour, very high in fibre, sweet & dense, adds moisture to baked goods, 112g
- 9
Corn flour/ Masa Harina / Maize flour, whole grain, finer than cornmeal, 112g
- 10
Cornmeal, good for coarser baked goods, 128g
- 11
Fava bean flour, high protein, not as bitter as chickpea flour, 132g
- 12
Garfava bean flour, high protein, slight bean taste, 120g
- 13
Millet flour, sweet & nutritious, easy to digest, 120g
- 14
Oat flour, very nutritious, 120g
- 15
Split pea flour, powdery texture, slightly sweet, 160g
- 16
Potato flour, adds moisture to baked goods & extends shelf life, too much will make baked goods taste potatoey, 180g
- 17
Potato starch, good thickener, great in combination with other flours, 170g
- 18
Quinoa flour, slightly nutty, very high in complete proteins, adds moisture to baked goods, 112g
- 19
Romano bean flour, high protein, adds fibre, slight bean taste, 128g
- 20
Soy flour, high protein but dense, 112g
- 21
Sorgham flour, sweet, slight grainy taste, 127g
- 22
Sweet Potato flour, good thickener, stiff texture, 180g
- 23
Sweet Rice flour, good thicker, good combo flour, 204g
- 24
Tapioca starch, thickener, adds chewy texture to baked goods, 125g
- 25
Teff flour, nutty/molasses flavour, 120g
- 26
White rice flour, bland, best used in combo in baking, 158g
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