A MESSAGE FROM OUr sponsor

Bake Gluten-Free With Ease with King Arthur!

Transform your favorite recipes to gluten-free with our premium Measure for Measure Flour. This specially formulated blend lets you substitute 1:1 for all-purpose flour in most non-yeasted recipes with no additional ingredients needed!

Our gluten-free line includes:

• Measure for Measure Flour: Perfect for cookies, cakes, and quick breads
• Gluten-Free All-Purpose Flour: Ideal for recipes specifically developed for gluten-free baking
• Gluten-Free Bread Flour: Specially formulated for high-rising, chewy breads
• Gluten-Free '00' Pizza Flour: Create authentic Neapolitan-style crusts

SHOP NOW​

---

This Week's Featured Substitution:
Gluten-Free Flour Basics

This week we're diving into the world of gluten-free flour substitutions. We know it can feel intimidating at first, but we promise it doesn't have to be.

Let's start off by talking about our favorite options for gluten-free flour substitutions:

All-Purpose Gluten-Free Flour Blends

We love these for recipes specifically developed for gluten-free baking. Look for blends that include rice flour, tapioca starch, and potato starch.

One thing to remember: most of these don't include xanthan gum, so you'll need to add it separately. Our rule of thumb is ¼ tsp per cup for cookies, ½ tsp per cup for cakes, and 1 tsp per cup for bread.

Measure-for-Measure Blends

These are our go-to for converting traditional recipes! The beauty of these blends is they already contain xanthan gum, so you can substitute them 1:1 for all-purpose flour.

We've found they work beautifully in non-yeasted recipes like cookies, muffins, and quick breads.

Single Grain Flours + Starches

When we're feeling adventurous, we love creating custom blends. Our favorite formula is 60-70% whole grain flours with 30-40% starches.

If we're making gluten-free bakes, we usually reach for brown rice, sorghum, oat, almond, and buckwheat flours, combined with tapioca, potato, or cornstarch.

​

The Science Behind It

We've learned that what makes wheat flour so special is its gluten proteins, which provide that amazing elasticity and structure when mixed with liquid.

Since gluten-free flours usually lack these proteins, they need help from starches and binders like xanthan gum to mimic gluten's properties.

We've discovered through countless tests that blending different flours creates far better results than using just one type.

This is because each flour contributes unique properties – some add protein, others add starch, and together they create a more balanced product that behaves more like wheat flour.

Pro Tip: One thing that surprised us when we first started gluten-free baking is how differently these flours absorb moisture. Your batters might look wetter than you're used to, or they might need additional liquid.

​Read more →​