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.Download the GFC Flour Conversion Chart
*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