Comments on: Gluten-free Flour Weight-Volume Measures

By: Angie

Wed, 05 Jun 2013 14:18:55 +0000

How do I convert the measurement of ordinary cake flour to gluten free flour in recipes?

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By: Rebecca

Mon, 27 May 2013 13:48:40 +0000

thanks so much for compiling and sharing this! So valuable! I just started GF baking and the crazy differences in texture, “packability,” fluffiness, and all those characteristics between different flour and starches was driving me crazy! I much prefer to weigh it out. You’re awesome!

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By: Janice

Thu, 18 Apr 2013 18:31:01 +0000

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.

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By: GwenH

Wed, 17 Apr 2013 14:47:26 +0000

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

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By: Janice

Wed, 10 Apr 2013 04:56:25 +0000

yes, the flour is scooped into the cups and leveled off with a straight edge

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By: AJ

Sun, 17 Mar 2013 19:55:56 +0000

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?

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By: My Formosa Kitchen | Mucho Monisia

Sun, 03 Mar 2013 14:35:39 +0000

[…] coconut, corn, manioc, potato, white rice. I categorized into whole grains and starches. I converted grams to cups. I calculated the amounts necessary to make the gluten-free flour blend 40% whole […]

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By: Heather

Fri, 25 Jan 2013 00:28:55 +0000

Thank you sooo much!!!

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By: Brian

Sat, 22 Dec 2012 18:59:39 +0000

Hi Janice,

Thank you for publishing the conversion rates for so many of the key alternative ingredients. It’s indispensable!

-Brian

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By: shalom

Sun, 18 Nov 2012 20:02:39 +0000

I meant to say fiber not protein, though protein might be helpful too.

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