Flour Conversion Chart (Download)
Use this convenient chart to convert traditional recipes into gluten free recipes.
Here’s how it works:
Find the amount of flour that you need to convert in the top row of the chart, then reading from top to bottom, select the components of the new flour mix you’ll create. It’s kind of like creating a sentence.
For example, “Instead of 1 cup of wheat flour – use: 1/2 cup Grain* Flour, 1/4 cup Starch* Flour, and 1/4 cup Protein* Flour“.
Using a combination of gluten free flours, starches, and gums (xanthan or guar) will give you the best chance at recreating the properties of regular flour (elasticity, softness, etc), that produce great tasting products, with similar textures.
In regards to leavening agents – ingredients that will help your product rise, you should add 25% more than what is called for in your recipe. Since gluten free flours and starches lack the stretchy properties of regular flour, their doughs and batters need all the help they can get from additional leavening agents.
Our chart is in a PDF format, so you can download and print it for your kitchen. If you have any comments, questions, or info to add please post in the comment field at the bottom of the page.
*For a larger selection of the different types of flours available, check out the Flour & Starch Substitutions chart in our article: The Secret to Baking Gluten Free Bread
Thank you for the conversion chart, im new to the bread baking. This chart will come in very handy.
I would like to thank you sooo much for all of your information. I have been celiac since I was born (1951) and was in the hospital for the first 3 years of my life and it hasn’t been a picnic since then. But now that I am a member of your club I am finding out so much information! I am also a chef and I have other celiac clients and gluten intolerant and I have been passing on your contact information even on the bus the other day people saw me reading a gluten free magazine and asked me about it and I started telling them about your site and they were amazed and wrote it down.
Again, thank you so much Angie and keep up the good work ( AND INFO )
Thank you! I’m glad you’re here
Oh Thank You so much for sharing all your great info! I’ve been struggling with changes for over two years and even though the Dr.’s tell me I’m allergic or intolerant to a ton of foods they’ve been unsuccessful in saying what or how to make changes other than just don’t eat them. Well that’s a no-brainer.
I have some friends who I’ve passed your site to as well.
I too want to thankyou! After years & many different doctor visits. I was at home watching Dr. Oz & he had a show about gluten. At the end of his show that day the expert he had on said there is one other side effect gluten can cause, but it’s rare. Dr Oz said tell us anyway, Thank god he did!!! It was the answer To my problem!!!!! It took years of searching &many different doctors without success. Once I saw that show I went online googled gluten & started reading. I was amazed at how accurately it described my symptoms. Once I gave up gluten, My body healed!! I had very strange rashes on my neck and my ears had what looked like 3rd degree burns. with terrible peeling. It was awful! You have helped me feel not so strange!! This diet can be followed easily!
I’m excited about your site . I am trying gluten free diet for the anti inflammatory effects I hope to achieve. I stumbled on to the site and I am excited about what I have read so far. Thank you and may you continue to have supernatural inspiration and knowledge to share and bless toes like me who are desperate for the benefits of good eats while anticipating the healing outcomes.
I’m glad you’re here too. Gluten can be quite inflammatory, and we have many people here just for that reason, so welcome!
Many thanks for your continued valuable information. Having MS a gluten free diet is instrumental in reducing or managing the pain I experience 24/7. Your expertise has maintained my day to day living and sanity stay positive. Please continue your investigations and postings. You are having an impact for someone like myself more than you could have imagined. Thank you is not enough but the best I can do.
It warms my heart to read your words, thank you. Thank you is always enough 🙂 It is so great to receive feedback such as yours, it lets us know that we are on the right track and that people are valuing the information on our site (and hopefully enjoying our tasty recipes too!). Please drop us a line if there are gluten/food related topics you’re interested in, and we can add it to our ‘to-do’ list of investigations. Thanks again, and have a wonderful day!
CAN GLUTEN FREE FLOWER BLENDS YOU CAN BUY BE USED IN AMOUNTS EQUAL TO REGULAR FLOUR IN RECIPES?
In general, yes. But if you start to use a lot of the nut flours (like almond or coconut) in your blends, you’re going to need to add a bit more liquid (and sometimes an extra egg) to help the batter not be so dense. Converting a traditional recipe to gluten free can be a bit of trial and error. Cookie and brownie recipes are pretty easy to make a simple swap of flours, but cakes can get trickier.
Thank you so much for the chart. Though I chose to go gluten free because I always felt bloated n my CRP levels were low ( showing inflammation in the body). Going gluten free has
helped in my overall wellness.