About
Why FlourSwap Exists
Gluten-free baking has a data problem. Most conversion charts online round to convenient fractions instead of reflecting how flours actually behave. FlourSwap was built to fix that.
What FlourSwap Is
FlourSwap is a collection of free, interactive calculators for gluten-free baking. Every tool is built around one principle: give bakers exact numbers based on how flour actually behaves, not rounded approximations that produce inconsistent results.
The tools cover the problems that come up most in real gluten-free kitchens: converting a recipe from wheat to gluten-free, swapping one gluten-free flour for another mid-bake, diagnosing why a loaf came out wrong, and understanding what binding agents to add and how much. There are no equivalent interactive tools anywhere online. That gap is why FlourSwap exists.
Every calculation is based on measured flour properties: protein content, water absorption, gram density, binding agent requirements. Not general guidance. Not rules of thumb. Specific numbers for specific flours. See how the data is compiled on our Methodology page.
Who It’s For
FlourSwap serves three kinds of bakers. People newly diagnosed with celiac disease or non-celiac gluten sensitivity who are converting their existing recipes for the first time. Experienced gluten-free bakers who want a faster, more reliable way to calculate conversions than doing the math by hand. And home bakers experimenting with different gluten-free flours who need to understand the tradeoffs before committing to a bag.
The tools are designed to be useful whether you’re baking your first gluten-free loaf or your five hundredth. Beginners get explanations alongside the numbers. Experienced bakers can skip straight to the output.
How It’s Built
The flour database covers 60+ gluten-free flours and branded blends, each profiled with the specific values that affect baking outcomes: protein percentage, water absorption rate, gram density per cup, binding agent requirements, and shelf life. These values come from USDA FDC nutritional data, manufacturer product specifications, and published research on gluten-free baking chemistry. Data sources are documented on the Methodology page.
Conversion calculations are density-based rather than volume-based. Volume measurements (cups) for gluten-free flours can vary by 20–30% depending on how the flour is scooped. Converting through grams and then back to cups for the target flour produces far more consistent results. The converter handles this automatically.
Binding agent amounts are non-linear. Doubling the flour doesn’t double the xanthan gum requirement. The calculations account for this, as well as recipe-type adjustments (bread requires different binder ratios than cookies or cakes).
Accuracy Commitment
FlourSwap’s data is compiled from published sources and updated as manufacturers update their products. When we discover an error in a conversion ratio or a flour profile, we fix it and document the change. If you find something wrong, let us know. The flour database improves when bakers report discrepancies.
Report a data issueHow FlourSwap Stays Free
Some links on FlourSwap are affiliate links. When you click and purchase through them, we earn a small commission at no extra cost to you. This is what keeps the tools free and the data maintained. Our product recommendations are based on research and testing. Affiliate relationships don’t affect which flours appear in the database, how conversion ratios are calculated, or which products appear in tool results.
As an Amazon Associate we earn from qualifying purchases.
Contact
Questions, data corrections, or partnership inquiries can be sent through the contact form.