Wheat-to-Gluten-Free Calculator
Your Wheat Recipe
Your adapted recipe will appear here
Enter your wheat recipe and pick a gluten-free flour, then hit Adapt.
Why not 1:1?
Gluten-free flours have different densities than wheat. A cup of rice flour weighs 50–60g more per cup than all-purpose flour. Direct cup substitution produces recipes that are off by 15–30%.
Binding agents
Without gluten’s elastic network, baked goods fall apart. Xanthan gum or psyllium husk replaces this structure. The amount depends on the flour type and the baked good.
Leavening
Gluten-free batters don’t trap carbon dioxide (CO₂) as effectively as wheat doughs. Most gluten-free recipes need 25–50% more baking powder than the wheat original. The calculator accounts for this.
How to Use This Calculator
- Select the wheat flour type your original recipe calls for (all-purpose, bread flour, whole wheat, etc.)
- Enter the amount (cups or grams both work)
- Select a target gluten-free flour or blend from the dropdown
- Choose your recipe type (bread, cookies, cake) for recipe-specific adjustments
- Get exact converted amounts, binding agent additions, and leavening notes
Which gluten-free flour should I use?
For most recipes, a branded all-purpose gluten-free blend (Bob’s Red Mill 1-to-1, King Arthur Measure for Measure) is the easiest starting point. These blends are formulated to work like wheat flour without adjustment. Single-ingredient flours (almond, oat, rice) require more modification but produce better results for specific applications. See the Flour Database for a full comparison.
Frequently Asked Questions
Do I always need to add xanthan gum when converting from wheat?
Only if your gluten-free flour doesn't already contain one. Most branded gluten-free blends (Bob's Red Mill 1-to-1, King Arthur Measure for Measure, Cup4Cup) include xanthan gum or guar gum, and adding more will make baked goods gummy. Single-ingredient flours like rice flour, almond flour, or oat flour require you to add a binding agent separately.
Why does my converted recipe need more baking powder?
Gluten provides some structure that traps CO₂ bubbles during baking. Without it, gluten-free batters don't rise as effectively. Increasing baking powder by 25–50% compensates. For yeast breads, this isn't as relevant since yeast provides the lift.
Can I use this for converting bread flour recipes?
Yes. Select 'Bread Flour' as the source wheat flour type and choose a gluten-free flour that works with yeast (King Arthur Gluten-Free Bread Flour or Caputo Fioreglut are the strongest options). The calculator applies bread-specific adjustments for hydration and binding.
My gluten-free version came out dry. What went wrong?
Gluten-free flours often absorb more liquid than wheat. If the result is dry, increase liquid by 10-20% and try again. Alternatively, the baking time may have been too long; gluten-free baked goods often bake faster than wheat equivalents.
See how conversions are calculated or use the Baking Troubleshooter if your result needs further adjustment.