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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Regular Flour substitution.
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    Regular Flour substitution.

    Nana O
    Wed Jan 09, 2013 4:31 pm
    Newbie "Fry Cook" Poster
    Can anyone tell me if I can substitute a Gluten free flour for regular flour in a recipe. My recipe calls for 1 3/4 cups of regular flour and I would like to use a gluten free substitute. What would the amount be, would it be the same ... more ... less ???

    Nana O
    Wed Jan 09, 2013 5:03 pm
    Forum Host
    wave.gif Hi Nana O and welcome to!

    It really depends on the recipe and can be trial and error until you get a favourite recipe down pat as a gluten-free version.

    I've generally found that a recipe that used 1 cup to 1 1/2 cups of flour can be made by substituting a store bought multi-purpose gluten-free blended flour.

    You could try doing a direct substitute and see how it goes. Sometimes it may be an option to add in some extra egg or 'alternate' flours.

    Adding some almond or other nutmeal/ground nuts can help add in some moisture and texture.

    What kind of recipe is it that you are planning to make?
    Nana O
    Wed Jan 09, 2013 5:45 pm
    Newbie "Fry Cook" Poster
    I am making a recipe for Cranberry Orange Muffins.

    Cranberry Orange Muffins
    1 whole orange, cut in 8 pieces ½ cup sugar
    ½ cup orange juice 1 tsp baking soda
    1 egg 1 tsp baking powder
    ½ cup butter ¾ cup dried cranberries
    1 ¾ cups flour [I use whole wheat flour]
    Purée the orange and orange juice in the blender. Add the egg and butter. In a separate bowl, combine the flour, sugar, baking soda and baking powder. Combine the two mixtures, mix till all the dry ingredients are well mixed in. Add the cranberries and mix well. Put the mix into muffin cups. Bake at 375° F for 15 to 20 minutes, [depends on your oven, I usually bake for 18 Min and check to see if centre is cooked] remove from oven and let cool. Makes 12 muffins. These muffins are low in calories and really tasty.

    Above is the recipe ... does this help ???

    Nana O
    Wed Jan 09, 2013 5:56 pm
    Forum Host
    Looks like a really great tasting recipe.

    I would try using 1 1/4 cups blended store bought gluten-free flour and 1/2 cup either brown rice flour or sorghum flour (this will help give your muffins some fibre, colour and help lower the GI count for your muffins). I'd probably also add about 1/2 teaspoon xanthan or guar gum.

    It may be a little trial and error to get your recipe down pat. If the muffins turn out a little dry, then you could try adding some of the nut meal

    Another blend of flours you could use would be as in Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) (these were really good gf muffins) - your recipe seems to have similar quantities as used in this recipe.

    Hope this helps and would love to hear how your recipe turns out icon_smile.gif

    Nana O
    Wed Jan 09, 2013 6:01 pm
    Newbie "Fry Cook" Poster
    Thanks I will try that.
    Nana O
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