Recipe Tool
Recipe Converter
Paste any recipe and get a beautiful gluten-free version you can save, share, and take to the kitchen.
Works with most recipe sites. We'll extract the ingredients and directions automatically.
We'll suggest a suitable flour after reviewing your recipe.
How it works
- 1Paste any recipe (wheat or gluten-free) into the box above
- 2Let us suggest a flour, or choose your own (brands like King Arthur, Bob's Red Mill, or single flours like almond or rice)
- 3Get a beautiful recipe card you can save to your photos, copy, or share with friends
5 free conversions per day. No signup required.
Convert Any Recipe to Gluten-Free
Paste any recipe (from a URL or as text) and get a complete gluten-free version with precise flour amounts, binding agent additions, and baking tips. Works for wheat-to-gluten-free conversions and for swapping between gluten-free flours. No signup required.
What the converter handles
- Identifies every wheat flour ingredient in the recipe
- Applies density-based conversion to your chosen gluten-free flour
- Calculates binding agent amounts (xanthan gum or psyllium husk)
- Adjusts leavening amounts for gluten-free baking
- Flags ingredients with known gluten-free concerns
What it doesn’t change
- Eggs, butter, sugar, salt: these stay the same
- Liquids: adjust only if you chose a high-absorption flour like coconut
- Temperature and baking time: small adjustments may be needed based on your oven
- Method: the mixing and baking procedure stays the same
Choosing the right gluten-free flour for your recipe
For most recipes, start with a branded gluten-free all-purpose blend (Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). These are formulated to mimic wheat flour behavior and require the least adjustment. If you’re baking yeast bread, use a gluten-free bread flour blend (King Arthur Gluten-Free Bread Flour or Caputo Fioreglut). General-purpose blends don’t hold the structure yeast bread needs. For nut-flour or grain-free recipes, select your specific flour and the converter will apply flour-specific adjustments.
Recipe Converter: Common Questions
Does this work for any type of recipe?
The converter works best for baked goods: cakes, cookies, muffins, quick breads, yeast breads, pancakes, and pizza dough. It identifies wheat flour and adjusts it for gluten-free baking. Recipes that use flour only as a thickener (soups, gravies, roux) also work; the converter will adjust the thickener amount for the starch you choose.
Why does the converted recipe still call for a binding agent when I chose a blend that has xanthan gum?
Branded gluten-free blends with built-in xanthan gum are noted in the conversion result. If the output recommends adding binding agent and you chose a blend that already contains one, the converter should have detected that. If you see an error, use the contact form to report it; it may indicate a missing data flag for that specific blend.
The result looks right but my baked goods didn't rise. What's wrong?
Gluten-free batters often need slightly more leavening than wheat recipes. If the converted recipe used the original leavening amounts, try increasing baking powder by 25%. Also check that your baking powder and baking soda aren't expired; gluten-free batters are less forgiving of stale leaveners than wheat doughs.
Can I paste a URL from a recipe website?
Yes. The converter can fetch and parse recipes from most major recipe sites. Some sites block automated access; if a URL doesn't work, paste the recipe text directly instead.
For single-ingredient conversions, use the Flour Converter. See how conversions are calculated.