SUBSTITUTIONS FOR WHEAT PRODUCTS

A combination of flours works best for most wheat free baking applications. Addition of xanthan gum or guar gum is also a useful addition for gluten free baking. The gum helps to eliminate the crumbliness associated with most gluten free baked goods.

ALL PURPOSE WHEAT FLOUR SUBSTITUTES:

• 1 and 1/3 cups ground rolled oats
• 1 and 1/8 cups oat flour
• 1 cup rye meal
• 1 1/ 4cups rye flour
• 1 cup potato flour
• 5/8 cup potato starch
• 7/8 cup buckwheat (1 cup minus 2 TBS)


THICKENING AGENTS:

The following quantities are equivalent to 1 tablespoon all purpose wheat flour:
• 1/2 TBS cornstarch
• 1/2 TBS potato starch
• 1 TBS tapioca flour
• 1 & ½ TBS arrowroot