Converting Recipes to Gluten-Free
Categories: Baking Tips, Blog Hop, Gluten Free 101
Tags: , All Purpose Gluten-Free Flour, Baking 101, Blog Hop, Contest, Converting Recipes, Giveaway, Gluten-Free Baking, Gluten-Free Tips
Converting Recipes to Gluten Free
One of the questions I get most is “How do I convert my grandma’s (fill-in-the-blank) recipe to gluten-free?” The second most popular question: “How do I convert a gluten-free recipe calling for (fill-in-the-blank) number of different GF flours so that I can use just one all purpose gluten-free flour?”
While the questions seem quite different, their answers are really the same.
The world of gluten-free baking can seem quite mysterious and certainly frustrating. It’s the reason that I didn’t bake at all for a year after my diagnosis with celiac disease. Everything was too hard, to cumbersome and too terrible-tasting to share.
When I finally created (albeit after two years of work!) an All Purpose gluten-free flour that I could use just like I had my all purpose wheat flour before, I was back baking delicious foods again, for everyone! I was so excited to share delicious treats with friends and family — and to lick the bowl — that I ultimately started sharing my Jules Gluten Free™ All Purpose Flour with tens of thousands of others living gluten-free because it was too good to keep just for myself!
When you want to convert a favorite family recipe, or a gluten-free recipe calling for several different kinds of flour, all you need to do is to use a really good and truly all purpose gluten-free flour. Simply total up the amount of flour called for in the recipe and use that amount of the all purpose gluten-free flour instead.
If the recipe calls for xanthan gum or guar gum (binding agents used to replace the sticky qualities of gluten), the all purpose GF flour should already include the gum, so don’t rush out and buy or add more. (Using too much of these gums in your baking will make your baked goods rubbery – more on this in a later Blog Hop post!) However, if the all purpose flour for some reason does not already include gums, you will need to add that ingredient on your own.
Stay away from flours that have a funky aftertaste (bean flours) or are gritty (contain lots of rice flour), and make sure that the flour blend has enough starches in it (corn starch, potato starch, tapioca starch, arrowroot powder …) to keep the end product light (the opposite of those “bricks” we all know, posing as gluten-free bread!).
I offer several allergy-friendly variations on a homemade all purpose GF flour blend in my book, Free for All Cooking.
Recipes for all purpose flours are easy to find, and there are several pre-mixed blends available as well. If you try one that doesn’t work for you, try another — they are all created differently! Don’t get discouraged or feel too overwhelmed to bake now that you’ve gone gluten free. It can be quite easy and delicious when you have the right ingredients to take the guess-work out of it for you!
So, dust off that recipe box and find your apron! Your family favorites are back on the menu!
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23. May, 2012
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Mary-Frances Reavey said: on May 7, 2012
this is invaluable information. .Looking forward to the 10 days of Gluten Free. I shared on FB and Twitter.
Sue Szpila said: on May 7, 2012
I substitute Jules Gluten Free Flour all the time in my favorite recipes with very good results. I share baked goods with non celiac family members and sometimes have to hide some just for me!
Paula said: on May 7, 2012
Good info! I have several family recipes that I haven’t made in years because of the conversion to gluten free.
Janis said: on May 7, 2012
Thank you for the great information! I shared on FB.
carrie @ gingerlemongirl.com said: on May 7, 2012
great info Jules! glad to be a part of this series with you! (no entry into giveaway, just commenting!)
Paula said: on May 7, 2012
Good info, it is true that once you find a good blend, it is so much easier to convert recipes.
Valaina said: on May 7, 2012
I love getting all of the gluten-free info this week and finding out about new blogs.
Lynne L said: on May 7, 2012
Thanks so much for the info. I have yet to make bread that actually worked. I would like to use pre-mixed “mixes”. My baking has been ok, but not bread…I’m a little traumatized by it lol. Thanks again! p.s. I shared on FB.
Adria said: on May 7, 2012
Do you have any help for someone who is gluten and corn free?!?
Jules said: on May 7, 2012
Adria – I wrote my newest book, Free for All Cooking, just for folks like you! Anyone who has gluten AND another dietary restriction (including corn) is covered by this book!
Bonnie Stone said: on May 7, 2012
Great info!
Jeannie Parker said: on May 7, 2012
Wonderful information. I have only been gluten free for 2 months now so I am still in the no baking stage. Your suggestions help make some of the recipes I’ve seen make a little more sense. Thanks and I look forward to the next 9 days.
Also, I shared on facebook.
Linda said: on May 7, 2012
Over the years I settled on two all purpose mixes that I relied on. I don’t so much any more, but having a homemade or store bought flour mix can make the task of gf baking less daunting, especially for beginners.
Thanks for covering this topic, Jules. You’re the perfect person for it!
Heather @Gluten-Free Cat said: on May 7, 2012
You are the PERFECT person to post on this topic! I look forward to all that you have to teach us in the next two weeks!
Maggie Pogue said: on May 7, 2012
wonderful info!!! Thanks!!!
Maggie Pogue said: on May 7, 2012
I also shared on facebook
Sally Smith said: on May 7, 2012
Love the ideas. New to GF baking, so looking forward to learning more. Shared this on FB.
Joan said: on May 7, 2012
Use Jules GF flour and her recipes all the time and can use all the hints for substituting GF flour into old favorite recipes. Shared on FB
Jena said: on May 7, 2012
Hi Jules! I just recently found your website and I am addicted already. My husband and I both recently went GF, and we’re also dairy-free which is challenging. I used to LOVE baking / decorating cakes before our change to GF, but since the switch I am too overwhelmed to bake. Your website is so inspiring and its making me want to bake again. Thanks for all your research and posting, looking forward to reading up on all your tips!
Sharon Geyer said: on May 7, 2012
Your flour is the only flour I use and everything turns out wonderful. Thank you!
Joyce Green said: on May 7, 2012
Thanks for the great tips. I made some delicious pound cake recently using your flour. My husband and I loved it. I also shared on Facebook.
Cheryl Bannon said: on May 7, 2012
Love your flour.. I am looking forward to this blog hop.
Tanya said: on May 7, 2012
shared this on FB…
great info…thanks!
Gina Loggins said: on May 7, 2012
Thank you! I have been wanting the answer to this question since my daughter went gluten free. Looking forward to reading more each day! Posted to Facebook as well.
julie said: on May 7, 2012
great ifo, so far I have been too afraid to convert recipes and I just look for the gf ones!
julie said: on May 7, 2012
I shared on facebook
Helga said: on May 7, 2012
Great Info. I shared on facebook. Thank you.
Penny said: on May 7, 2012
Thanks for the post! I love using your flour as a replacement for wheat flour and I also decided to buy your book Free for All Cooking because like so many others, I have a dairy allergy as well as a wheat allergy. Thanks for making this way of living so easy to do!
Cindy said: on May 7, 2012
Good info – I always have great results with Jules gluten free flour!
Jillian said: on May 7, 2012
i tried this once and failed. thanks for the encouragement to try again!
Becky said: on May 7, 2012
Baking is my biggest GF challenge. Thanks for the tips
Becky said: on May 7, 2012
Shared on FB
Autumn Wallace said: on May 7, 2012
I have had great results substituting your flour for reg flour in all the recipes I’ve found. I want to do gf cake decorating for people – so many people think they have to do without -not so with your flour;) thanks!
Lynn said: on May 7, 2012
Thanks
Patti said: on May 8, 2012
Just went to a g-free baking class last night that featured your g-free flour mix. Outstanding!! Thank you.
Jules said: on May 8, 2012
So cool, Patti! Where was it?
Amanda said: on May 8, 2012
Thanks for the info!!!
Jessica B said: on May 8, 2012
Always love the great info you have to share.
SD Glo said: on May 8, 2012
Thank you so much. I cook from scratch and am excited to start baking gluten free. I have a bakery and have several GF customers!! I would like to know if many people are intolerant to soy as well as gluten? I will share on FB as well!
Jules said: on May 9, 2012
Regarding soy intolerance, there are a lot of people who avoid soy, whether intolerant or not. As far as cutting it out, I recommend that bakeries and manufacturers cut gluten and dairy first. If they can also cut soy, fantastic, but it’s not as widespread a problem as is dairy.
SD Glo said: on May 8, 2012
I forgot to tell you. Your all purpose flour is amazing! I traveled 100 miles one way to find it and the drive was well worth the trip!! I have tried a couple of recipes already and my guy is greatly surprised to eat the results!! (And asking for more!)It doesn’t compare to other brands of GF flours I have tried and won’t buy again.
Jules said: on May 9, 2012
Wow! I’m so sorry you had to travel 100 miles one way to find my flour! Sounds like you should order on-line and we’ll deliver it TO you!
So glad you’re loving the flour though – that warms my heart!!!
Natalie said: on May 8, 2012
Thanks for all the good info you give us!! Thanks also for entering me in the giveaway!
Cindy B. said: on May 8, 2012
Awesome post because I’ve been wondering those same questions.
Cindy B. said: on May 8, 2012
Tweeted and facebooked and hoping my gluten free friends are watching!
Tonya said: on May 8, 2012
Thanks for the information! Judging from the comments, I think I need to try your flour!
Debra said: on May 8, 2012
Interesting information. I have not tried your flour yet, but would like to.
pat said: on May 8, 2012
Thanks for all your info. I love the challenge of converting old favorites over to GF.
Zoe Alexander said: on May 9, 2012
Hi Jules! I’m really excited about your gluten free flour. I was diagnosed as a coeliac 7 years ago and have relied on gluten free bread mix and a breadmaker but cakes are out of the question! Can I get your flour in the UK?
Jules said: on May 9, 2012
Zoe – as of now, my flour blend is not available in the UK, but I get a lot of questions about ordering it there! I’d love to see it available for folks there … someday I hope! In the meantime, I’d recommend getting my newest book, Free for All Cooking. It’s got homemade flour mixtures in there that could really help you make delicious cakes and everything else!
Emma said: on May 9, 2012
This is so true! After I found the right flour blends for me, gluten free baking was all down hill.
Melisa said: on May 9, 2012
Baking has become more like a science experiment lately, and I was never great at science. I really need to find myself a baking mix that works for me and my several food restrictions! No luck yet, but I haven’t given up.
Holly said: on May 10, 2012
Your flour is awesome. I can’t wait to hear more!!! I posted this on my GF facebook page :0
nancy said: on May 15, 2012
I wish I would have ordered your flour instead of buying a few different flours individually! Hopefully soon I can order your all purpose flour and not worry about it going to waste!
Jules said: on May 15, 2012
Nancy – once you find a great All Purpose gluten-free flour, you won’t be wasting flours any more! Hope you get to try soon!
Susan said: on May 17, 2012
It is a challenge to convert old favorite recipes to gluten-free.
Helen said: on May 18, 2012
Initially it seemed that we had to be chemists to eat gluten-free. Weighing out flours (not using a measuring cup) and then mixing to get the right consistency. Definitely finding an All-Purpose Flour makes it easier.
Angel R said: on May 18, 2012
Jules, you are an inspiration!
Cindy W. said: on May 18, 2012
Thanks for the advice.
Kris said: on July 30, 2012
I have had no luck with using any flour substitute in a regular gluten recipe. Last night I made muffins with the Jules all purpose flour. They were dense and chewy. What’s wrong?
Jules said: on July 30, 2012
Kris, what kind of muffin recipe was it? Dense and chewy sounds like there was too much of something in the recipe -often that can be bananas or liquids. Also try the tip of adding more baking powder in your gluten recipes to help give more lift. Don’t get discouraged, as some kinds of recipes are far easier to convert to GF than others, but muffins are among the easier kinds, so feel free to email Support@JulesGlutenFree.com and let our customer service gals walk through the recipes with you to see if they can pinpoint what might have gone wrong. We’re here to help, so let us!!!
Susan W said: on October 1, 2012
I use your flour blend recipe from your book for everything I bake. It all comes out the way it should and tastes great.
Jules said: on October 5, 2012
Susan, that’s fantastic! That’s the way it oughta be!
Kris said: on October 1, 2012
Jules, when I use your flour in place of a cup of all purpose wheat flour, should I weigh your flour or should I simply do the scoop method I typically did with the other?
Jules said: on October 5, 2012
Kris, if you have a scale, weighing is always best in baking for the most accurate measurements.
Michele Dauns said: on October 9, 2012
I keep trying to make my Grandma’s fruitcake with a straight gluten free flour substitution and it stays uncooked/raw in center and burnt on outside/all edges!
It is made in a bundt pan and does not contain eggs or alcohol. It does contain lots of dried fruit, flour, homemade green tomato mincemeat and molasses.
It used to turn out perfect with wheat flour ;(
Thanks you are awesome!
Jules said: on October 10, 2012
Hi Michele – wow! You sure are getting a jump on your holiday baking!
So smart to practice early! I am sorry, though, to hear that the recipe isn’t working for you. Why don’t you compare the proportions in your recipe to those in my fruitcake recipe and see if anything obvious jumps out at you. It sounds like there’s just too much liquid/fruit juice in your cake to get all the way cooked. Another option is to bake it in smaller, mini-loaf pans so there is more metal surface area to help it bake. I would also suggest turning the oven temperature down, covering the cake with foil and baking longer to help it really cook and dry out without burning. Hope these tips help!!
Michele Dauns said: on October 10, 2012
Thanks! I will let you know how it goes!
Shawn Nason said: on April 20, 2013
Recently went gluten free, after 40+ years of baking, etc. Having trouble with baked goods, and tried to make my regular recipe for biscuits, they were good tasting but a bit chewy and heavy, is this normal? Also tried bagels and since the biscuits were heavy I added a teaspoon of xanthan gum..just read the blogs here and realize that is probably why they are chewy! feeling kinda of bummed as I have he jules all purpose flour, thought it was just a matter of substituting that for the wheat flour, am I doing something wrong?
Jules said: on April 22, 2013
Hi Shawn, extra xanthan gum will definitely make things chewy. If you already have my flour, you have no need for added xanthan gum. Rather than that, I suggest adding a bit more leavening, so with biscuits, add extra baking soda or powder. For yeast breads, things get trickier because the directions for gluten-free yeast breads are totally different. For example, you don’t knead the dough at all; you don’t let it rise and the punch down and set a second rise; you shape the dough and then let it rise instead of the reverse with gluten dough. In the beginning, while you’re getting the hang of gluten-free yeast doughs, follow a gluten-free recipe for yeasted doughs then later on you can go back to regular gluten yeast dough recipes because you’ll know how to modify the directions. For more specific questions, please feel free to email us at Support@JulesGlutenFree.com and we can walk through recipes with you!
Rena Burns said: on May 28, 2013
Your all-purpose flour is amazing! I also made your French Sunken Cake recipe recently and got rave reviews! My search for a gluten-free all purpose flour is over – I’ve found the best!!
Jules Shepard said: on May 29, 2013
That’s wonderful to hear, Rena! So glad you’ll have to search no longer!!!
Doreen said: on May 30, 2013
Hi Jules,
Help, I tried converting my Italian great-grandmothers recipe using your flour, but I can’t get it to stick together it keeps crumbling…the recipe only normally calls for 5 lbs of flour (which I halved by weighing) to experiment, yeast dissolved in water, oil, & basic seasonings. It is a pretzel like recipe that needs to boil then bake.
Any suggestions would be greatly appreciated.
Sincerely,
Doreen
Jules Shepard said: on May 30, 2013
Hi Doreen – could it be that you are weighing the flour to a different amount and that’s throwing off the recipe? Flours have different weights, so wheat flour would weigh one thing and sweet rice flour would weigh something else. When using my blend, figure 135gr of my flour for each cup. You could also compare your recipe to my soft pretzel recipe proportions, if that helps. Let me know!
linda said: on June 9, 2013
i am wondering if i use Jules all purpose flour when the recipe calls for cake flour?
I am trying to convert a chiffon cake to GF
Love your products!
thank you
Jules Shepard said: on June 9, 2013
Hi Linda – thanks so much! I’m so glad you’re loving my products! And yes, to answer your question, just use my Jules GF All Purpose Flour in place of cake flour – it’s an easy sub. Otherwise, I’d suggest maybe just adding a bit more baking powder in the cake conversion. Let me know how it goes!