When I first began baking gluten-free products, I was stymied as to why some baked goods turned out well while others were disastrous, and simultaneously began to wonder why I wasn't baking by weight as I do when baking wheat-based products. Given the high cost of many gluten-free flours, this was not only an exercise in frustration, but was becoming costly for my baking "fails".
This idle thought quickly brought me to a point of frustration, as I discovered that the many gluten-free flours I was working with all had different weight-volume ratios! i.e. a cup of sorghum flour IS NOT equivalent to a cup of potato starch … or rice flour!
Out of frustration, and because I do a fair bit of customized baking and recipe development, I pulled together this chart of gluten-free flours and their weight-volume equivalents. I hope you find it useful — some has been gleaned from packaging, and some has been double checked by my own measurments. I also use this to calculate the gram-per-cup measure of some of the more common flour mixtures I use for my baked goods (simply calculate a weighted average for the flour mix of your choice).
Downloadable (pdf) file: Glutenfree flours volume-weight
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This would be even more useful for low carbers if the tl carb and protein numbers were included
I meant to say fiber not protein, though protein might be helpful too.
Hi Janice,
Thank you for publishing the conversion rates for so many of the key alternative ingredients. It’s indispensable!
-Brian
Thank you sooo much!!!
How exactly did you measure the flour to get the weight values? Did you spoon them into a cup and then weighed or did you dip the cup into the flour and then weighed?
yes, the flour is scooped into the cups and leveled off with a straight edge
Hi Janice, I was just diagnosed with Celiac Disease and I’m doing tons of research on what I can and can’t eat, it’s all overwhelming to me, and I appreciate all the information I’m finding as I go.
For measuring the flours etc. do you need to weigh the measuring cup before you spoon the flours in them? And also I’m not sure what kind of kitchen scale one needs, I have one but not sure if it has small enough increments/measurements on it. Any help you can offer me in this would be greatly appreciated….
Thanks
Gwen
Thanks for stopping by Gwen. If you are measuring your flours by weight, you simply put everything in the same bowl you are combining your dry ingredients into – no cups necessary! zero-ing the scale before each addition. You should be able to find a reasonably inexpensive kitchen scale accurate to +- 1 gram at most places that sell kitchewares (London Drugs here in Victoria carries them!) – one with a digital readout is easiest. If you are measuring using dry measuring cups, then you spoon and level to get an accurate amount. Scooping directly from the container will pack the flour too tightly and give you too much.