Gluten-free Baking Tips
Substitutions:
For 1 cup wheat flour: 2/3 cup gluten-free flour (sorghum, millet, etc.) plus 1/3 cup starch (arrowroot starch, cornstarch, tapioca starch) plus ¼ teaspoon xanthan gum. For baked goods that need more shape, up to ½ teaspoon xanthan gum per cup of flour can be used. Note: For buckwheat flour (which is not a wheat and is gluten-free) and amaranth flour, you do not need to add starch or xanthan gum.
For an egg: ¼ cup unsweetened applesauce plus ½ teaspoon baking powder
For 1 cup wheat flour: 2/3 cup gluten-free flour (sorghum, millet, etc.) plus 1/3 cup starch (arrowroot starch, cornstarch, tapioca starch) plus ¼ teaspoon xanthan gum. For baked goods that need more shape, up to ½ teaspoon xanthan gum per cup of flour can be used. Note: For buckwheat flour (which is not a wheat and is gluten-free) and amaranth flour, you do not need to add starch or xanthan gum.
For an egg: ¼ cup unsweetened applesauce plus ½ teaspoon baking powder
