Conversion Chart for the Gluten-Free Baker

When I started to write Gluten-Free Baking for Dummies, one  desire I had was to write all of the recipes in weight measurements.

I know, that means you have to own a scale., and a conversion chart.

Believe me, the accuracy of recipes that actually work, every time., is worth it.

And if you are like me, hating to create a sink full of dishes to make one recipe, you will really love weighing.

By zeroing out the scale between measurements, you can keep scoops in your flours and never have to wash a measuring cup again.

All of the flours I weighed are from Bob’s Red Mill.

The book used weight measurements for the flours only, but I love to weigh all the ingredients.

Like I said, the apple didn't fall far from the tree.

Like I said, the apple didn’t fall far from the tree.

Your personal flours might be a different weight per volume measurement. If you use mine, take notes to see whether it is perfect in your eyes or needs just a bit of a tweak.

 

Gram equivalents  1 cup  3/4 cup 1/2 cup 1/3 cup 1/4 cup 1 tbl 1 tsp 1/2 tsp
Liquids
water 233 175 117 77 58 15 5 2
whole milk 249 187 125 82 62 16 5 3
Sugars
organic cane sugar 206 155 103 52 13 4 2
Brown Sugar 160 120 80 53 40 10 3 2
Confectioners sugar 112 84 56 37 28 7 2 1
Fats
Shortening- palm organic 192 144 96 63 48 12 4 2
Coconut oil 192 144 96 63 48 12 4 2
butter 226 170 113 75 57 14 5 2
light  olive oil 212 159 106 70 53 13 4 2
Nuts
Walnuts 135 101 68 45 34 8 3 1
Sliced Almonds 120 90 60 40 30 8 3 1
almond meal 196 147 98 65 24 6 2 1
Spices and other ingredients
Cinnamon powder 0 0 0 0 4 2
vanilla extract 0 0 0 0 18 6 3
mini marshmallows  72 54 36 24 18 5 2 1
chocolate chips 255 191 128 85 64 16 5 3
baking powder 0 0 0 0 15 5 3
baking soda 0 0 0 0 15 5 2
sea salt 0 0 0 0 15 5 3
 One Large egg  56
yeast 0 0 0 0 10 3 2
Flours
Almond flour 112 84 56 37 28 7 2 1
amaranth 120 90 60 40 30 8 3 1
arrowroot 128 96 64 42 32 8 3 1
brown Rice- regular grind 135 101 68 45 34 8 3 1
Brown rice flour superfine grind 130 98 65 43 33 8 3 1
Roasted Buckwheat 120 90 60 40 30 8 3 1
Raw Buckwheat Flour 160 120 80 53 40 10 3 2
coconut flour 112 84 56 37 28 7 2 1
corn flour 116 87 58 38 29 7 2 1
cornstarch 130 98 65 43 33 8 3 1
garbanzo/fava flour 120 90 60 40 30 8 3 1
millet flour 125 94 63 41 31 8 3 1
potato starch 165 124 83 54 41 10 3 2
quinoa flour 120 90 60 40 30 8 3 1
sorghum flour 123 92 62 41 31 8 3 1
soy 112 84 56 37 28 7 2 1
sweet rice flour 155 116 78 51 39 10 3 2
tapioca flour 125 94 63 41 31 8 3 1
teff flour 120 90 60 40 30 8 3 1
white bean flour 128 96 64 42 32 8 3 1
white rice flour 160 120 80 53 40 10 3 2

 

4 Responses to Conversion Chart for the Gluten-Free Baker

  1. Shelley February 23, 2014 at 8:42 am #

    I love your charts and weights! I try to do everything by weight although I haven’t converted all my liquid ingredients yet.

    I’m attempting to convert one of our favorite cakes for my son’s birthday. The gluten and dairy are the easy parts. My trouble is with the egg. My kids are okay with egg whites. I thought I would try replacing the yolk with oil and add it to the whites. Other egg replaces I’ve tried don’t have the lift or fat needed. I’m trying to decipher the egg weight on this chart. Is 56 grams the total weight of one egg or a cup of eggs?

    Thank you!

    • Jean Layton February 23, 2014 at 1:33 pm #

      Thanks for noticing, I’ve updated the chart. One large egg = 56 grams.
      For your kids cake, if you are using a solid fat for the butter, then I would just add 1 teaspoon more per egg. Oil will work very differently in the batter, you’ll get more rise with a solid fat like coconut oil or organic palm oil

      • Shelley February 26, 2014 at 12:08 pm #

        Thanks for the tips! My recipe was an oil based one so I combined oil and palm shortening along with egg whites. It still didn’t get the lift of an egg, however, it was really moist and dense, like a fudge cake. Everyone loved it!

        I am looking forward to being able to re-introduce eggs into our menu. Life will be much easier!

  2. Sally July 14, 2013 at 9:58 am #

    Thanks for posting this Jean. And thanks for writing your book! Studying it, I’ve learned to blend my own GF flours and begin updating old recipes. Great resource!

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