How Much Gluten-Free Flour Replaces Your Wheat Flour?
Amounts From Your Wheat Recipe
Your flour and binder estimates will appear here
Add your all-purpose wheat flour amount and choose what you'll use instead. Press Estimate Gluten-Free Amounts to see the result.
Why can the flour amount change?
Gluten-free flours have different densities than wheat. Our data lists rice flour at 148g per cup and all-purpose wheat flour at 125g: a difference of 23g. The conversion also uses a substitution factor; density alone does not determine the swap.
Gum and psyllium
Read the xanthan or psyllium estimate for your chosen flour and bake. Use one of those binder options and account for any gum already in the blend.
Baking powder and soda
The adapter keeps your baking powder and soda amounts unchanged. Take any leavening adjustment from a recipe written for your chosen gluten-free flour.
Before you adapt the recipe
- This adapter assumes all-purpose wheat flour. For bread flour or other source flours, use the Flour Converter.
- Enter the all-purpose wheat flour quantity in cups or grams.
- Choose the gluten-free flour or blend you plan to use.
- Choose the recipe type for binder guidance and yeast warnings.
- Get estimated converted amounts, binding agent additions, and leavening notes
Does your blend suit the recipe?
For non-yeast baking, Bob's Red Mill 1-to-1 or King Arthur Measure for Measure is a straightforward starting option. Both have equal-volume estimates; use their supported recipes. For plain almond, oat or rice flour, choose a recipe developed for that ingredient. Browse the Flour Database for a full comparison.
Questions about adapting wheat recipes
Should I add gum if my blend already includes it?
Account for gum in the blend and any binder your recipe already uses, including eggs. Then use the guidance for your selected flour and recipe to decide whether you need more.
Does this adapter change the baking powder?
Keep the original baking powder and soda amounts; the adapter leaves them unchanged. Use a recipe formulated for your blend if you need to change the leavening.
What if my recipe uses wheat bread flour?
This adapter starts with all-purpose wheat flour. For bread flour, use the Flour Converter and choose a yeast-compatible target. If you want Caputo, use a recipe written for it; the converter declines it as a target.
What should I check if the bake is dry?
Compare the flour weight, liquid amount and baking time with a recipe for your replacement flour. Then think about cooling and storage. Use that recipe's batter cues when deciding whether to adjust the liquid.
See how the site calculates flour estimates or use the Baking Troubleshooter to review a baking problem.