Wednesday, July 25, 2012
When it comes to working with Gluten-free flours, I really believe weighing them is best. I first learned about weighing vs measuring from The Gluten-free girl. One cup of Sorghum flour is not equal to one cup of Potato starch. I really don't even think you can compare Gluten-free to traditional flour when it comes to measuring in a recipe, they are totally different creatures. I know that some GF cookbooks still advocate measuring with a cup, but I think that is best left to the professionals.
So, what do you do if you want to try substituting in GF flours for traditional? My All-Purpose flour mix is a good place to start. You can sub in the same weight of other flours as long as you trade a flour for a flour and a starch for a starch. But what if you want to experiment and make a different mix? Or use all of one or two flours?
A great place to start is this blog. If you scroll down a bit on the page, you will see a PDF file that contains the weights of 1 "cup" worth of all the different GF flours. So, for instance, if you wanted to try a recipe with only Brown rice flour you would need to use 158 grams to equal 1 cup of traditional flour.
As with using Guar Gum and Xanthan Gum, I think a mix is best. You get different textures and subtle taste differences with mixes. I have tried recipes that use all Almond flour and (to me) they have an odd, greasy aftertaste because of all the oil in the nuts. But if you mix a bit of Almond flour in with other flours, you get a subtle nutty taste that is great. Same goes for Coconut flour.
Don't be afraid to experiment. It wasn't until I was motivated financially to play around with flours that I came up with my all-purpose mix.