How to Beat IBS

Get Your Free eBook

How to Beat IBS & Never Worry About Digestive Problems Again!

Converting Wheat Flour Recipe to Gluten Free

Published date: June 20, 2012 | Modified date:
by Dr Stephen Wangen

Below are some general guidelines for how to convert a traditional wheat-flour recipe to a gluten-free one.

Excerpted from Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, Alternative Cook.

One cup of wheat flour translates into 1/2 cup of grain flour, 1/4 cup of bean flour and 1/4 cup of starch.

Step One

Start with a combination of flours in these ratios:
50% grain flour (brown rice or sorghum)
25% protein flour (navy, fava, garbanzo, soy, gafava flour)
25% starch (cornstarch, tapioca or potato starch)
Use 1:1 for flour called for in the original recipe

Step Two

Add 25-50% more leavening (baking powder, baking soda or yeast) to the recipe dry ingredients

Step Three

Add 1/2 to 1 tsp. acid (vinegar, citric acid, cream of tartar or citrus juice) to the wet ingredients

Step Four

Add 1/2 tsp. of xanthan gum to the dry ingredients,
Add 1/2 tsp. guar gum to the wet ingredients for every cup of flour,
Add 1/4 tsp. of each the xanthan gum and the guar gum.
(For smaller baked items, gums may be omitted)

Step Five

Let the batter sit for a few minutes before baking to allow the liquids to be absorbed.

Image thanks to fantasticfamilyfavorites