You always want to use the same weight of the original flour when substituting with another gluten free flour. See my Gluten Free Weight Conversions Chart.
However, if you are substituting by the use of measuring cups, the approximate substitution would go as follows:
Read more: Gluten Free Oat Flour Substitute – Sorghum Flour Substitute
Using the above linked chart, 112 g of sorghum flour is equal to 1 cup. So, 75 g sorghum flour = 2/3 cup. And 95g oat flour = 1 cup. So, 3/4 cup would weigh 71 g. You see, they are very close in weight. Therefore, if you wish to substitute sorghum flour for oat flour or vice versa, you can just use equal weights or the above formula for cup measurements.
Thus far, I have only tested this theory in bread. However, I have tested other ingredients using the same weight of ingredients that were used in a traditional recipe and it worked it out extremely well. Of course, you need to begin with a good recipe and the correct ratio of starches, flours, gums, or gum alternative.
Hopefully you can use this tip in your gluten free baking. Let me know how it goes by commenting below.
Find more useful Gluten Free Substitutions.
Often times, going gluten free isn’t enough. If you’ve decided to try or are already on a dairy free, you’ll many substitutes for dairy items. Let’s get started by addressing a dairy free substitute for butter!
Read more: Dairy Free Substitute for Butter (Gluten Free)
Butter is usually the hardest dairy item to substitute. Let’s look at what butter is made: 80% fat + 20% water.
Coconut Oil or Refined Coconut Oil
I have tried using 80% refined organic coconut oil (refined doesn’t have any coconut flavor) plus 20% water and it came pit awfully close, but just did not quite contain enough fat. So, when using refined or regular coconut oil, try using 80% + 20% full-fat coconut milk or 90% coconut oil + 10% water.
My favorite substitute for butter or coconut oil using the above formula is palm oil made by either Essential Depot or Okanarur. I first began using palm oil in gluten free vegan cookies for a recipe development client and they all turned out amazing! He thought so as well.
Let me know how it goes by commenting below.
Continue reading “Dairy Free Substitute for Butter (Gluten Free)”
After years of trying to help those with food allergies, I have come up with a new, amazing recipe for a buttermilk substitute. This magic mixture may be made with or without dairy. Whether dairy tolerant or not, buttermilk is a gluten-free baker’s best friend. It makes cakes and biscuits lighter and rise higher, meat and poultry tender, and adds a little tangy flavor to bread and other baked goods. This recipe makes a buttermilk substitute that is the same consistency of regular buttermilk. While you do not need lemon juice or vinegar, a specialty ingredient is required, available on Amazon. Continue reading “Dairy Free Buttermilk Substitute Recipe (Vegan) – Faux Buttermilk”
Today, I developed a gluten free egg free bread recipe. I used my newly developed gluten free egg substitute recipe. The bread recipe is also dairy-free. It includes several ingredient substitute suggestions, as well. You can replace the flour, egg replacer, and water with several other gluten free flours, egg whites, or dairy milk. Continue reading “Gluten Free Egg Substitute for Gluten Free Bread Recipes and Cakes”
Many of my readers are egg intolerant or has someone in their household that has an allergy to eggs. Several readers have asked me for an egg free egg wash substitute. There is a solution for both sealing and coating the tops of pastry. Continue reading “Gluten-Free Egg-Free Egg Wash Substitute (Dairy-Free Options)”
If you’re baking a gluten free dessert and you’re in need of a dairy free substitute for sweetened condensed milk, you’re in luck! This substitute recipe works well in baked bars, cheesecake, fudge, cakes and more, that call for sweetened condensed milk. I converted it to gluten-free with corn-free options from Sweetened Condensed Milk Substitute. You should go there and check out all of the positive feedback for the gluten version. I hope this helps many of you gluten-free dairy-free dieters. It is not only a substitute, but healthier for you than some non-organic brands. Continue reading “Sweetened Condensed Milk Substitute (Gluten-Free Corn-Free Dairy-Free)”
For my egg-free allergic friends, as well as the dairy-intolerant, I tried quite a few versions of vegan egg yolk substitute recipes today, none of which tasted like egg yolk to me. So, I gotta thinkin’…”What does egg yolk taste like?” I had some in the frig, and dipped my finger in it. It tastes like melted butter with a little salt. That was the easy part. I knew a little shortening and salt would create the flavor, but how was I going to make the right color. Well, adding some carrot juice (I just pureed some carrots with a little water in my small food processor, and strained it to make my own juice), makes it orange, but how was I going to make it yellow. Continue reading “Egg Yolk Substitute”
Finding a gluten-free sour cream that is also dairy-free and soy-free is a difficult task, however, cashews make a great substitute for sour cream. You will find cashews makes great substitutes for cream cheese, ricotta cheese, and cottage cheese. The best part about it is that nuts do not spoil quickly like dairy products and can be made as needed; not to mention it is so simple and easy to make! Make your holidays special with cashew cream! Continue reading “Dairy-Free Soy-Free Sour Cream (Gluten-Free)”
I have been inundated with requests for starch and flour substitutions for my recipes as well as recipes that originate from elsewhere. Today I’ll answer the questions on which gluten free starch substitute to use in different scenarios.
Also, see my Gluten Free Substitutions Page, Continue reading “Gluten Free Starch Substitute: Potato, Tapioca, Corn, Arrowroot, Rice”
I was recently asked what could be used as a brown sugar substitute. Because of this request and my long overdue task of adding additions to my substitutions category, I’ve decided to address this in depth. If you’re looking for a brown sugar that is refined, slightly refined, or unrefined, I list and explain the different varieties below, as well as provide a recipe for a brown sugar substitute. I hope this helps you when you’re in a pinch, as well as enlightens you on the manufacturing process and health benefits. Continue reading “Brown Sugar Substitute”