Below are some general guidelines for how to convert a traditional wheat-flour recipe to a gluten-free one.
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.
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
Add 25-50% more leavening (baking powder, baking soda or yeast) to the recipe dry ingredients
Add 1/2 to 1 tsp. acid (vinegar, citric acid, cream of tartar or citrus juice) to the wet ingredients
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)
Let the batter sit for a few minutes before baking to allow the liquids to be absorbed.
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Dr. Stephen Wangen is the award winning author of two books on solving digestive disorders, and a nationally recognized speaker on IBS. He has been on ABC, NBC, and Fox as well as public radio. He was recently named one of Seattle’s Top Doctors by Seattle Magazine.