Gluten-Free Flour Volume-Weight Conversions

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

Jello Pudding Mishap

So my oldest son, Drew, loves Jello and asks me to make him some yesterday.  Well, my little guy, Will, is jealous, so today he asks me to make him some chocolate pudding (he hates Jello).

Even though I usually opt for all natural products, I went ahead and made a box of Jello Chocolate Pudding that was in my pantry.  Both the Jello and the pudding have artifical coloring, which I always try to stay away from.

Anyway, as I was making the chocolate pudding, I was thinking, "yep, here's another thing that I won't be able to eat again", not that I ate pudding frequently anyway, but it's the fact that you CAN'T have it that makes you want it even more, you know?  So I had a brilliant idea!  I had another box of pudding (Butterscotch) in the pantry, so I decided I would give it a try using almond milk!

I checked the ingredient list on the box of pudding itself and it appeared to be gluten and dairy free, so I thought I had a great solution!!  Well, it didn't work!  It never "set", it stayed soupy.

So, the moral of the story, unless you want to drink your pudding with a straw, don't try using almond milk in place of regular milk!