There are many answers to this question because when you substitute, you also need to add elements that help give the dough ...

The texture, moisture content, and protein levels of each ... That is why in baking we combine different gluten-free flours ...

If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake.

check out this guide to different types of flour. It's worth noting that wheat flours are milled from hard wheat, soft wheat, or a combo. Hard wheat has a higher protein content for strong gluten ...

Of all the wheat flours, cake flour has the lowest protein content (five to eight percent) and is milled to a very fine texture. This means less gluten and less structure—and, thus, tender and ...

If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake.

We dread it because we’ve accepted the discomfiting truth: There is no such thing as a one-size-fits-all substitute for all-purpose flour. But converting a recipe that contains gluten to one ...