Gluten-Free Flour Converter

Swap wheat flour for a gluten-free blend and get the xanthan gum to add.

Usage Tip

Let gluten-free batters rest 20–30 minutes so the starches hydrate.

Gluten-Free Flour
— g GF flour
One-to-one by weight
THE MATH
GF flour = wheat flour (1:1 by weight) + xanthan gum
Xanthan adds the structure gluten normally provides: about 0.25 tsp per cup for cakes, more for bread.
Many commercial 1:1 blends already contain xanthan; skip the extra if so.
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