Gluten Free All-Purpose Baking Flour (2024)

FAQs

How much gluten free flour is equal to all-purpose flour? ›

This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Pillsbury Best™ Gluten Free All Purpose Flour Blend is a smart mix of rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

When starches do not gelatinize, the baked good can have a gritty texture, and this commonly happens with flours such as cornflour. If say you bake a basic Victoria sandwich cake and simply substitute the flour for gluten free, the finished product is likely to be dry, crumbly, and will fall apart more easily.

In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Can you over beat gluten-free flour? ›

Good news: you can't over-beat a gluten free recipe! The tough texture that results from over-beating normal recipes comes as a result of overworking the gluten. In this case, we suggest beating for several minutes to add as much air as possible.

Great for bread and all kinds of gluten free baked goods! This gluten free flour mix is made with garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. It's a fantastic option for people with celiac disease or a gluten sensitivity.

Sweet Rice Flour: Made from ground glutinous rice (does NOT contain gluten). It is sticky with a high starch quality, and works great in gluten-free baking because it helps bind things together.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

As long as you use 120g of a gluten-free flour blend for each cup of flour called for in the recipe, your batters will be very close to the original. The exception to this is if you are working with a GF flour blend with a higher percentage of whole grain flours which typically weigh more.

Gluten-Free Measure for Measure Flour is a replacement flour that can be subbed 1:1 for all-purpose flour in non-yeasted recipes.

In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

Because of the higher protein and fiber content in the Gluten Free All Purpose Flour, it's better suited for yeasted recipes than the Gluten Free 1-to-1 Baking Flour.