Gluten Free Flour Conversion Chart (Printable PDF)

How to Use the Food Score Sheet?

For this how-to example, let’s say the recipe uses 1.5 cups of whole wheat flour. But I want to use brown rice flour instead.

How much rice flour should I use? Here is the step-by-step process:

• Look up brown rice flour on the conversion tables. I’ll show the table again below. The flour is listed as “Rice flour (brown).” Check how many grams you’d need for 1 cup of it.

• Do the calculation. Each cups of brown rice flour is 134 grams. So, 1.5 cup of it is 130 g x 1.5 = 201 grams.
• Prepare your kitchen scale to use with a bowl.
• Sift your flour for a while before measuring.
• Pour the flour into the measurement bowl. Adjust until you get 201 grams.
• Done! You can sip some low-gluten beer to celebrate yourself.

What is the Printable Food Judging Score Sheet?

The Gluten-Free Flour Conversion Chart is a printable chart that helps you substitute wheat flour for gluten-free flour.

To make it easier to check the tables, you can print the PDF file or save the JPG file displayed above to your smartphone.

Before you start using gluten-free flour in your recipe, there are some notices from us:

Firstly, substituting the flour used in the original recipe into a gluten-free flour is complicated.

Gluten creates the shape and structure of your bread and cakes (e.g. holding the air bubbles). Removing the gluten will give you an imperfect result. You’d need more ingredients to fill these 4 main roles of gluten:

1. Structure: Elastic and sticky,
2. Texture: Strong enough to accommodate bubbles,
3. Hydration: Capable of absorbing its own weight into the water,
4. Taste: Light and doesn’t affect the overall taste.

The bread or cake will be brittle, dense, or greasy if you don’t have these 4 functions. To solve this, you can use:

1. A binding agent: Eggs/xanthan gums and honey (to strenghthen the structure) or dates (to make it sticky). Xanthan gums don’t contain gluten and are commonly used for gluten-free baked goods. They help to maintain the soft texture and the humidity.
2. A raising agent: Baking soda (for the texture and taste). However, avoid using too much as the structure can’t support too much air.

Secondly, if you want an instant and less complicated baking process, use a gluten-free Measure for Measure flour. Search a flour using “measure for measure,” “1:1”, or other similar terms. You use it as-is and don’t need to change the measurement of the original recipe.

What a time to be alive!

Why Use the Gluten Free Flour Conversion Chart?

Someone once told me that weight measurements are the first indicator of a quality recipe. It indicates that the person developing the recipe is a professional.

When you bake, poor measurement will make a poor cake. For example, using too much flour will make the cake dry.

This is especially important if you want to substitute flour with other kinds of flour.

Why flours have different weight?

Each kind of flour has a different weight. Their particle composition (grain) and milling process play a big part in this.

A flour with rougher grains weighs lighter than the finer flours, even when compared using the same scale. For example, 1 cup of wheat flour always weighs less than 1 cup of all-purpose flour.

In some cases, similar kinds of flour can have different weights. This is caused by their moisture content.

Why bake using measurement method, not volume method?

It perplexed me that a blog once told me its readers did not own a kitchen scale, especially because the blog is a recipe blog.

As an Asian, a kitchen having a kitchen scale is a given (source: trust me). It’s the natural order of the world for us. But maybe it’s not like that for US people, I thought.

When you use cups and tablespoons to get a precise weight, many things come into play.

Do blog writers and all their readers have the same cup? Definitely not. The weight will change depending on which cups you use.

Even simple things affect flour’s weight. Scooping with a cup and pouring your flour directly into a bowl will show different weights. The flour solidifies during the distribution and storage, so remember to sift it before measuring.

If you ask a professional baker, they’ll tell you that the most accurate method of measuring is to weigh the flour using a scale with grams.

Why?

Because it’s consistent and efficient.

Firstly, it’s much easier to modify a recipe if you use grams (e.g. if you want to reduce the portion size).

Secondly, you can prepare the ingredients quickly because you only need one bowl on top of a scale.

Thirdly, no more cups and containers scattered around the kitchen, waiting for you to clean them up.

Lastly, your cake and bread will be tastier and prettier and come out of the oven as you’d expect them to be!

See how it all benefits you?

What are the Benefits of Using a Food Judging Sheet?

The conversion chart helps you ensure that the weight of substitute flour is properly converted from the actual flour for the recipe. This will prevent your cakes and breads from ending up too dry or too flat.