Converting Wheat Flour Recipes to Gluten-Free

Start with simple recipes that you are comfortable and familiar with.

For batter recipes (pancakes, muffins, cakes), use the same amount of All Purpose Flour Blend as wheat flour, and add approximately 2 to 4 TBS extra liquid per cup of liquid called for, until the desired consistency is reached. Rice batters should be slightly thinner than wheat batters.

When converting wheat cake recipes, adding an extra 1-2 eggs may be helpful.

Small pans work best, i.e. when making a cake, cupcakes work best, and a round 9-inch pan will work better than a 9x13 pan.

Yeast and quick breads batters should be thick and pasty, and spreadable. Do not try to make a dough ball for yeast breads, as it will be too heavy to rise. Start with the liquid measure and add flour until desired consistency is reached (approximately 1 ½ to 1 ¾ c liquid to 4 cups flour). Adding 2-4 eggs per loaf is helpful. Do not raise yeast breads more than ¼ inch beyond top of pan.

For cookies, add 2-4 TBS extra All Purpose Flour Blend, per cup of flour called for, if dough is too soft. Dough should be slightly softer than dough made with wheat. Refrigerating for one hour is helpful. Note: Cookies made with rice flour are more fragile.

To convert gluten-free recipes, add all the separate flours together and use the All Purpose Flour Blend in their place.

All Purpose Flour Blend is suitable for use in stews, gravies, and as a coating for meat. It can also be used to flour a board when rolling dough and for flouring cake pans.