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Ahh the mass confusion using gluten free flours for paleo/gluten free/ whole foods and more recipes. So many choices and which to use for what can drive one crazy. Then add in converting regular recipes to use these said flours is enough to…well it’s enough!
Ok so now for the conversions….
Bob’s red Mill has come up with this chart it may help. You can check it out here (http://www.bobsredmill.com/media/pdf/Alternative_Flours.pdf)
In gluten-free baking the golden rule is 1 cup of all-purpose bleached white flour = 120 grams. Since most baked goods recipes in America were developed with gluten flour just use 120 grams of your gluten-free flour blend in place of the AP.
In general, you want to use a ratio of 2/3 heavy/medium flours and 1/3 starch/light flours for the best texture. If you prefer a ‘white’ flour replacement, switch that ratio!
A very rough estimate is about 1 1/4 cup gluten free flours to 1 cup all-purpose wheat flour. The addition of about 1/2 teaspoon gum of choice is usually called for for ideal texture. However, many recipes with additional binding ingredients (chia meal, flax meal, banana, applesauce) does not need the addition
If you want to sub gluten free flours for other ones you prefer, sub a light for light, medium for a medium, a heavy for a heavy (refer to list below for flour ‘weights’).
Here is a good link to a site that not only tells you about flour subs but even gives you recipes to make your own blends! http://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html
Here is a baking chart for converting recipes! http://www.gygi.com/blog/blog/2012/07/20/gluten-free-baking-the-conversion-chart/
Hopefully these links will help you on your journey to healthy eating and converting recipes to which ever grain free diet or lifestyle that you are doing.