Gluten-Free Flour Substitutions For Baking

Going wheat free doesn’t mean you have to give up breads, cookies and pizza.

There are many flours you can use to substitute in recipes that have delicious results.

Here is a general guide to substituting flour in recipes.

There are a variety of different formulas you can try when substituting wheat flour. Experiment to see what works and tastes best for you.

Gluten-free floursOne thing to note, though, is that alternative flours don’t produce the same texture or consistency as regular wheat flour.

With the lack of gluten, you will need to add a starch to your GF flour.

Know let’s see what these Gf flour substitutes are and the starch’s to use.

Gluten-free (GF) non-wheat flours are generally categorized into three different weights, and these include:

  1. Light starch
  2. All-purpose medium
  3. Heavier whole grain

Light Gluten Free Flours

Light, starchy GF flours include:

  1. sweet rice flour
  2. white rice flour

Medium Gluten Free Flours

Medium GF flours are similar to ‘all purpose flour’- these include:

  1. sorghum flour
  2. oat flour, certified gluten-free
  3. brown rice flour, superfine

If you are unable to find sorghum flour, certified gluten-free oat flour will be your is closest option.

Heavier GF Flours

The heavier grains, including psuedo-grains like quinoa, tend to contain more protein.

Which include:

  1. buckwheat
  2. quinoa
  3. millet
  4. cornmeal
  5. nut meal (such as almond and coconut)
  6. bean/legume flours

These heavier GF flours are similar to baking with whole wheat flour. You get a similar denser product, often darker in color, and with less rise.

Starches To Use With GF Flours

Starches in gluten-free bakingGluten is a general name for the proteins found in wheat. It helps baked foods maintain their shape, acting as a glue, holding food ingredients together.

In gluten-free baking, a starch needs to be substituted. These include:

  1. tapioca starch
  2. cornstarch
  3. potato starch
  4. arrowroot starch

Here are some key points to know about starch in general, and specific differences for using each one.

  • Starches need time to hydrate before going in the oven so rest your batter or dough for up to 30 minutes for improved texture of some baked goods.
  • The high starch content of some gluten free flours can result in a gritty texture. Many batters and doughs benefit from more liquid to properly hydrate.
  • More liquid may then require a longer baking time in some recipes.

Starches for the most part are interchangeable.

Cornstarch

  • This powdery white cornstarch is not the same as corn flour. Do not substitute.
  • Not ideal for baking, too much cornstarch results in baked goods with a starchy texture.
  • Stirring too vigorously may cause a mixture to break down and thin out.
  • Cooking over high heat can cause lumping.
  • Best uses for baking: to thicken pie filling and make puddings.

Potato Starch

  • Made from raw potatoes it has no potato taste. Potato starch is not the same as potato flour. Do not substitute.
  • Provides structure, tenderness and binding power in baking.
  • Too much potato starch gives baked goods a crumbly texture.
  • Best uses: muffins, quick breads and a gluten free flour mix.

Tapioca Starch

  • Tapioca starch is all starch but is also called tapioca flour in recipes. It is the same ingredient.
  • Gives chewy texture, elasticity and structure to baked goods.
  • Aids in creating a crisp crust.
  • Can be used as a thickener for pies and sauces.
  • Too much tapioca starch makes baked goods dense.
  • Best uses: cookies, a flour blend and moist breads

Arrowroot Starch

Arrowroot is extremely versatile and can even be used as a substitute for wheat flour.

It works well when mixed with other gluten free flours like almond flour and coconut flour and is perfect for bread or cake recipes.

  • no break down in acidic ingredients
  • creates a clear gel
  • freezes well and thaws properly
  • when using eggs as the primary binder, adding arrowroot powder will significantly help the process
  • lightens the textures in cakes, quick bread, and cookies in gluten-free and grain-free baking

As you can see, different starches will contribute different textures to your baking.

Take Care When Using Coconut Flour

Coconut flour is a unique, non-grain, fiber rich and highly absorbent flour. If you add it to a recipe blend, you may need to add more fat or liquid.

Therefore, you cannot substitute coconut flour on a 1:1 ratio for all-purpose flour, or most other GF flours.

Coconut flour gluten-free baking

Typically you would combine 1/4 cup coconut flour with almond flour, hazelnut flour, cassava flour and a little tapioca starch for the best flavor and baking properties.

Using coconut flour will require one egg extra in the recipe for each 1/4 cup, for both moisture and structure.

First, incorporate the egg yolks into the coconut flour and other dry ingredients.

Whip the egg whites separately, and fold them into the first mixture to make baked goods lighter.

You may also need to increase other liquids in the recipe or make small adjustments to baking times.

A substitute for coconut flour can be flax-meal, cornmeal, and almond meal.

If you want added fiber and texture in your baked goods, add 1/4 cup flax seed meal to your GF flour blend.

Gluten-free Recipes To Try For Yourself

Gluten-Free Chocolate Peppermint Cupcakes

Gluten Free Iron Skillet Pecan Coconut Cake

Gluten Free Mexican Chocolate Pumpkin Pie

Gluten Free Blueberry Lemon Bread

Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread

What is Xanthan gum? We ask because it is used as a substitute for gluten, with recipes using gluten free flours, either it be wheat flour with the gluten extracted, or garbanzo bean flour, fava flour just to name a few.

According to the Gluten free Bible Cookbook, xanthan gum is the result of the mixing of corn sugar and a bacteria. It is used in many recipes as a thickening agent and a replacement for gluten in many gluten and wheat free recipes. Xanthan gum is easy to digest.

The cookbook goes on to say if your making dessert breads that 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.

xlarge_97834 The Gluten Free BibleThe author of the Gluten Free Bible Cookbook says, though it isn’t an exact science, the amount of xanthan gum you use will also determine the location or area you live in. If you living in a more humid location, you may need more gum to achieve the results you’re looking for.

If the location is arid, you may likely require less. The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result. Start with a smaller amount than you think you need, and move your way up based on the results.

The cookbook also states it is better to bake in an aluminum baking pan over metal or glass. Doing so will result in a cake or dessert bread baked through and through completely, the middle portion will not be guy or dough like.

We didn’t know this when baking this dessert bread, and we used a metal pan, with almost poor results. We did bake other gluten free breads in glass, but we used corn starch, an except able substitute, in place of xanthan gum, with great results (link here to view Gluten Free Tropical Carrot Cake).

Splendid Recipes has decided to stick to corn starch or arrow root starch with our gluten free baking from now on.

Now for our featured recipe: Gluten Free Zucchini Cranberry Bread

Here is what you will need.

1-1/2 cups Sorghum Flour

1/2 cup Garbanzo Fava Flour

½ cup potato starch

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca

1 tsp vanilla extract

1 cup sugar

4 large eggs

1 cup Brown Sugar packed

1/3 cup avocado Oil or coconut oil

1 cup Greek yogurt, plain

3 cups zucchini shredded

½ cup pecan pieces

Preheat oven to 350°F. Coat a 9 x 4 inch glass baking pan with butter and sugar, set aside.

mixing in pecans and cranberries to make Gluten Free Zucchini Cranberry BreadCombine flours, xanthan gum (or other start of your choosing) , baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.

In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.

Organic Zucchini used in the Gluten Free Zucchini Cranberry BreadWe used non-gmo and organically grown zucchini. We did purchase them at the Whole foods Market and they did contain a produce tag and the numbers begging with 4, which indicates an organic vegetable.

baking pan ready to bake - Gluten Free Zucchini Cranberry BreadPour batter into baking prepared pan ½ inch from top.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten Free Zucchini Cranberry BreadPlate and serve.

 

What Others are Saying About Gluten Free Cooking and Baking:

Gluten-Free Chocolate Peppermint Cupcakes

Gluten-Free Chocolate Peppermint Cupcakes

For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to add something else in its place that will perform the same function.

Here are some tips to help achieve better baking results when going flour less.

To increase the nutrition value, substitute up to 1/4 cup ground flax seeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).

To add more moisture to your recipe, add gelatin, extra egg or oil. Honey or rice malt syrup helps retain moisture as well. Honey works great when using coconut flour.

Substitute brown sugar for white sugar to retain moisture.

To enhance the flavor of flour less foods, add chocolate chips, dried fruits or nuts and double the amount of spices asked for in the recipe.

For better structure, add dry milk solids or cottage cheese to the recipe. Replace evaporated milk for regular milk.

Add extra egg or egg whites if your recipe is too crumbly.

Don’t over beat or over mix since the kneading time or mixing time is shorter with no gluten to develop.

You can use ground oats in place of flour, but you will also need bananas or eggs to bind the ingredients together.

Eggs can replace many functions of gluten such as binding and enhancing texture and structure of the recipe. Two other starch-based products you can use to bind and thicken are guar gum and xanthan gum. They are interchangeable and used in small amounts, usally about 1 tablespoon. But these two binders can be expensive, and in place of them you can use corn starch, tapioca starch, or arrow root starch.

Guar Gum used as a food thickener in flourless bakingGuar gum is extracted from the bean of the guar plant. The guar plant is native to Pakistan and India. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Guar gum is also used to help preserve food, and to help it retain flavor, texture and moisture. Guar gum is recommended to use when baking with coconut flour, as this type of flour can case dryness to your baked.

Xanthan Gum used as a food thinkner in gluten free bakingXanthan gum has a substance called polysaccharide, which has the ability to form a gel and bind many times its weight in water, making it a very valuable food thickener.

If you are allergic to corn products, then it is recommended not to use xanthan gum, as it is derived from corn. But it can also be fermented by using wheat, dairy, or soy as well. Just read the ingredients label to see how it was made.

The key to flour-less baking is to experiment. You may have to try different ingredients or amounts to get the flavor and texture you want.

Now for our featured recipe: Gluten-Free Chocolate Peppermint Cupcakes.

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups icing sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Cupcake Instructions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions:

Add icing sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

Gluten-Free-Chocolate-CupcakesAfter you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

If you like gluten-free recipes, you will also enjoy Gluten Free Tropical Carrot Cake.

 

What Others are saying About Cupcakes: