Gluten free is not something I am all that familiar with and I suspect there are a number of you struggling with converting regular cupcake recipes to gluten free or at least to use a reduced amount of flour / gluten based ingredients. The fine folks at GYGI simplified the conversion process with this chart and the tips below.
You can make all of the things that you love: bread, cookies, cakes, etc. All that you have to do is replace the wheat flour in your recipe with the following ingredients: rice flour, potato starch, tapioca starch and xantham gum.
Follow the chart above to figure out how much of each of the above ingredients are needed for your recipe.
Things You Should Know:
- -If the recipe calls for 1 teaspoon of baking soda, use 1 teaspoon of baking soda and 1/2 teaspoon of baking powder
- -If the recipe calls for 1 teaspoon of baking powder, use 1-1/2 teaspoons of baking powder.
- -If the recipe calls for 1 egg, use 2 eggs and decrease liquid in the recipe by 2 tablespoons.
- -If the recipe calls for 2 eggs, use 3 eggs and decrease the liquid in the recipe by 2 tablespoons.
(Decrease the liquid called for in the recipe by 2 tablespoons per egg added)
- -Gluten-free baking is not as complicated as it seems. You can make your own flour mix by combining the rice flour, potato starch and tapioca starch and sifting it together well. Don’t add the xantham gum to this mix. Once you have done that, add this combination as if it is wheat flour. If your recipe calls for 3 cups of wheat flour, add 3 cups of your gluten-free combination. Then add the appropriate amount of xantham gum. (see the chart above). Store the gluten-free mix just like you do flour.
- -Gluten-free baked goods do not last as long as goods baked with wheat flour. If you are not going to use up everything you just baked within the next day or two, the best way to keep it fresh is to freeze it. Most baked goods freeze well.