Here is a handy reference for baking by weight, versus volume, which I highly recommend for gluten-free baking! It will make all the difference and can make or break your baked goods!!
FLOUR TYPE 1 CUP WEIGHT (IN GRAMS)
Almond Flour 112
Amaranth Flour 120
Arrowroot 128
Brown Rice Flour 158
Buckwheat Flour 120
Chestnut Flour 100
Coconut Flour 112
Corn Flour / Masa Harina 112
Cornmeal (Medium) 128
Cornstarch 128
Fava Bean Flour 132
Garbanzo (Chickpea) 120
Millet 120
Oat Flour 120
Split Pea Flour 160
Potato Flour 180
Potato Starch 170
Quinoa Flour 112
Romano Bean 128
Soy Flour 112
Sorghum Flour 127
Sweet Potato 180
Sweet Rice 204
Tapioca Starch 125
Teff Flour 120
White Rice 158
2 comments:
Depending on how you measure, the weight of 1 cup of flour can vary by 30-40 grams (1/4 cup!) I wrote a post on how to troubleshoot this problem on my blog. Even if you measure accurately just like this chart, the authors of other recipes might not. I wrote some troubleshooting tips about this chart on my blog. http://ablogforharmony.blogspot.com/2013/07/gluten-free-flour-weight-conversions.html
Thank you for your comment Regina! This problem is why I recommend using a scale to weigh the flour. I have been baking this way (using a scale and the above chart) and the recipes have turned out great. If you are using a recipe that has grams and then use this chart to determine how many cups (without weighing), then yes, you might have troubles, as you said! Bottom line, use a scale! They are relatively inexpensive. I think I paid about $30.00 for mine and it works wonderfully!
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