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FOR: |
SUBSTITUTE WITH: |
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WHEAT FLOUR (one cup) |
GLUTEN FREE: Since no single wheat-free
flour has all the attributes of regular wheat flour, the trick is to blend
several wheat-free/gluten-free flours using final product texture as a
guide. Bette Hagman, a pioneer in gluten-free baking, provides a good basic
flour blend in her cookbooks that can be used in equal (1:1) substitution
for regular wheat flours. Her gluten-free flour blend suggests that
 | For every 3 cups of flour, use 2 cups
white rice flour plus 2/3 cup potato starch plus 1/3 cup tapioca
starch well blended with the appropriate amount of xanthan or guar
gum. |
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| Any additional protein that can be
added (e.g., milk, egg or gelatin) helps offset the lack of gluten
protein. |
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| For every cup of
wheat-free/gluten-free flour, use 1 tsp. xanthan or guar gum for
cakes, 2 tsp. xanthan or guar gum for breads or pizza, and 1tsp. or no
xanthan or guar gum or most cookies. |
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NOTE:
Wheat/gluten-free flour dough will be stickier, heavier and softer than
regular wheat flour dough because there is little to no elasticity to the
dough without the gluten. For these reasons, use a batter beater, not
a dough hook, and a heavy-duty stand-up mixer to beat extra air into the
dough and blend it thoroughly. |
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ALL-PURPOSE FLOUR (one cup) |
| 1 cup all-purpose flour
=
1 cup plus 1 tablespoon pastry flour or Wondra Flour (instant
dissolve). |
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| 1/2 cup whole wheat flour plus 1/2 cup all-purpose
flour |
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BLEACHED CAKE FLOUR (one cup) |
1 cup cake flour
equals 1 cup (preferably) bleached all-purpose flour
minus 2 tablespoons, and then add in 2 tablespoons cornstarch.
Combine. |
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SELF-RISING ALL-PURPOSE FLOUR (one cup) |
1 cup all
purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt is
the published substitute to use for all self-rising flour. However, not all
flour used is alike.
For example, White Lily self-rising flour uses soft-winter
wheat. I called their company and they said that their self-rising flour =
self-rising cake flour, so use the substitute for self-rising cake flour,
below. White Lily publishes using all-purpose flour as a substitute on their
website; they mean their low-gluten, Southern all-purpose flour. Make sure
you call the flour company before selecting whether to use all-purpose or
cake flour as a substitute for the flour portion, otherwise the substitute
won't work! |
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SELF-RISING CAKE FLOUR (one cup) |
1 cup cake flour with 1 1/2 teaspoons baking
powder and 1/2 teaspoon salt. |
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SELF-RISING CORNMEAL (one cup) |
Add 2 teaspoons
of baking powder and 1/2 teaspoon of salt for each cup of regular cornmeal |
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WHOLE WHEAT FLOUR (one cup) |
= 3/4 cup
all-purpose plus 1/4 cup unprocessed (raw) bran flakes or 1 cup all-purpose,
but the results may not be as good. |
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WHOLE WHEAT PASTRY FLOUR (one cup) |
Plain pastry
flour, 1 for 1. If you want whole wheat, remove 1/4 cup flour and blend in
1/4 cup unprocessed (raw) bran flakes. Other than that, there is no good
substitute for it -- some use cake flour, but I don't like the results. |
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QUICK COOKING OATMEAL |
Do not use
instant. You can pulse the old-fashioned oatmeal in the food processor to
get smaller pieces so that it's just like the quick cooking oatmeal.
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