A guide to swapping various flours, including gluten-free, in recipes.
All-purpose flour has been a kitchen staple for ages and for good reason.
It’s versatile, readily available, and yields consistent results in baked goods from cakes to cookies.
Summer Miller
But don’t let comfort hinder your creativity!
That means its more nutritious than white flour higher in fiber, vitamins, and minerals.
Its also got a heartier taste and coarser texture.
Summer Miller
If the result is pleasing, try 50 percent and continue to scale up from there.
The gluten in wheat plays an important role in creating structure in baked goods.
Without it, things can flop, literally.
Breads may not rise so well, cookies can be crumbly.
Gluten-free flours are ideally used with recipes developed forgluten-free baking.
That said, I routinely work moderate amounts of gluten-free flour into my recipes.
Start by replacing 25 percent of white or whole-wheat flour with a gluten-free flour and see how it goes.
Here are a few favorite varieties to consider adding to your repertoire:
Flex Your Flour Power!
Below youll find a whole line-up of tasty recipes to help you flex your flour power:
