quinoa flourWhen I begin adapting a standard recipe for bread, muffins, pancakes or cookies to a gluten-free recipe, I use the following formula to replace the all-purpose flour:

– 1 part high protein flour, such as almond, coconut, bean (any kind), corn, quinoa or amaranth flours
– 1 part high starch flour, such as tapioca starch, arrowroot starch, potato starch, sweet white (or “glutinous”) rice flour or cornstarch
– 1 part “other” flour, such as brown rice flour, sorghum, millet, potato or buckwheat flours

Then add ¾ teaspoon of xanthan gum or guar gum per cup of gluten-free flour mix and an extra egg (see the Cheat! page for egg replacement options). This won’t be a perfect recipe, of course, but it will generally yield a product that holds together reasonably well.

After you make the recipe once, you can start to tweak it to your personal preference. For example, if the bread or other baked good is too heavy, increase the starch. Too gritty? Reduce or eliminate the rice flour.

Do you need help adapting a recipe for gluten-free baking? Feel free to email us, and we’ll do our best to troubleshoot the recipe for you!

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