Gluten-Free Flour Cheat Sheet
How much gluten-free flour replaces 1 cup of all-purpose wheat flour (125g)
Which Flour Should I Use?
Answer 3 questions, get a specific recommendation.
What are you baking?
| Gluten-Free Flour | Use this much | Grams |
|---|---|---|
| King Arthur Measure for Measure | 1 cup | 136g |
| Bob's Red Mill 1-to-1 | 1 cup | 140g |
| White Rice Flour | 1 cup | 148g |
| Brown Rice Flour | ⅞ cup + 1 tbsp + ¾ tsp | 150g |
| Oat Flour (certified gluten-free) | 1 ¼ cups | 130g |
| Sorghum Flour | ⅞ cup + 1 tbsp + ¾ tsp | 130g |
| Almond Flour | ¾ cup | 72g |
| Cassava Flour | 1 cup | 144g |
| Buckwheat Flour | ⅞ cup | 104g |
| Coconut Flour | ⅛ cup + ½ cup rice flour | 14g + 74g rice |
| Tapioca Starch | Use in blends only | — |
Amounts based on published flour composition data. Results will vary by brand and recipe.
Flour notes
The 3 rules that fix most gluten-free baking problems
Add a binding agent
Gluten-free flours lack gluten, which holds baked goods together. Unless your blend already contains xanthan gum or guar gum, add ¼ tsp xanthan gum per cup of gluten-free flour (½ tsp for bread and pizza). Psyllium husk works too. Use ¾–1 tsp per cup.
Reduce liquid by 10–15%
Most gluten-free flours absorb liquid differently than wheat. Start by reducing milk, water, or other liquids by 10–15% and add back 1 tbsp at a time if the batter looks too thick. The exception: coconut flour needs more liquid, not less.
Weigh your flour, don't scoop
Cup measurements vary by up to 20% depending on how flour is scooped. Weighing eliminates the most common cause of gluten-free baking failures. Use the gram amounts in this chart for consistent results.