Gluten Free Flour Volume to Weight Conversions
If you prefer baking by weights instead of volume, here is a chart to help with converting recipes. It was compiled by Janice at realfoodmadeeasy.ca a year or so ago, however her site seems to be down. Fortunately, I have a screen shot of the page. Yay! This is a great resource if you are needing to sub out a particular gluten free flour or starch if you don’t want to measure the flours yourself. 🙂
All recipes on my blog are written using volume as that is what most home bakers use. The recipes are measured after stirring the gluten free flour with a spoon, spooning the flour into the measuring cup, then leveling it off with a straight edge.
Remember that if you do want to replace a gluten free flour with another, remember to replace with one with similar properties. I use this chart from Carol Fenster to help with choosing flours for blending my gluten free flour ratios. Hope that helps your baking endeavors. Happy baking!
Thank you for posting the chart. I personally prefer weight over volume. Less chance of mistakes, especially if you have helpers in kitchen 🙂 and only one bowl to wash. I wish it was a more popular method.
I really like weights when developing recipes (and use weights when making really BIG batches) as I get better control. 🙂 If you haven’t already, do a search for the Gluten Free Ratio Rally. Every month there is a challenge with some GF bloggers using weight ratios for recipes. It is fun to see the different interpretations of the ratios. Not to mention some really yummy recipes!
I, too, have changed to baking by weight. Once you measure it out and weigh it and mark the weight on the recipe, it’s faster as well as reliable. This chart will really be a help as I won’t always have to measure and weigh with it by my side. Thanks so much!