Gluten Free Flour Reference Charts
left row- millet, coconut, chickpea
middle row- super fine sorghum, super fine brown rice, oat
(oats can be gluten free if you don't have sensitivity to them)
right row- tapioca starch, potato starch, quinoa
Recently I went to convert an old banana bread recipe into a gluten free recipe. To be more accurate with the flour conversion it was important that I figure out what the equivalent ratios would be. Every flour has a different weight so you can not substitute equal amounts of gluten free flour for a wheat flour. In addition, weights of a flour can vary from brand to brand.
Here are several gluten free flour charts I created for baking references. I have printed them out and put them in plastic sleeve in my cookbook binder. You may find it helpful to used these as general guides or inspiration to create your own customized charts based on the various flours you use. These are mainly helpful when doing a recipe conversion or developing a new recipe. Once you have the measurements worked out you won't need the charts.
Flour Comparison Chart - nutritional data listed on the various flours I have or would like to include in my flour collection. It is not a complete nutritional analysis but includes information I feel is relevant to baking.
Flour Measurements and Weights- Example chart listing equivalents for converting wheat flour cups to gluten free flour equivalents in grams. It is difficult to make a standard chart because each brand and type of flour has different weights per serving. I found it time saving to make this chart based on the flours I use.
In addition to weighing flour for accurate measurement, it is also helpful to consider the type of flour you are replacing. For example, if the recipe calls for an all purpose flour, cake flour or bread flour you will want to consider a gluten free flour mix similar in characteristic.
Flour Characteristics - a list of flours and their basic characteristics and uses.
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