Vickys Conversions for Gluten Free Flours, Cups to Grams

Name: Vickys Conversions for Gluten Free Flours, Cups to Grams
Cuisine: American
Ingredients: 1 cup = ...........g

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

1 cup= ...........g

Saved

Steps

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

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on September 09, 2013 10:57

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!