Gluten-Free Flour Converter
Convert regular flour to gluten-free flour blends with xanthan gum adjustments.
Results
Converting recipes to gluten-free requires more than swapping flour 1:1. Different GF flours have different absorption rates, protein content and binding properties. A pre-mixed GF all-purpose blend is the easiest swap, but single-flour substitutions like almond or coconut flour need ratio adjustments and often xanthan gum to replace the binding that gluten provides. The right amount of xanthan gum also depends on what you are baking - bread needs more than cookies.
Explore all our dietary substitution calculator tools, or browse the full cooking hub.
Frequently asked questions
Only if using a pre-mixed GF all-purpose blend (like Bob's Red Mill 1-to-1). Single GF flours like almond or coconut need different ratios. Coconut flour uses only 1/3 the amount of regular flour.
For bread: 1 tsp per cup of flour. Cake and cookies: 1/2 tsp per cup. Muffins: 3/4 tsp per cup. Pancakes: 1/4 tsp per cup. Skip xanthan if using a blend that already includes it.
A GF all-purpose blend is most versatile. For cookies, almond flour adds richness. For light cakes, a rice flour + tapioca starch mix works well. Coconut flour makes dense, moist muffins.
Lack of binding. Without gluten, you need xanthan gum or extra eggs to hold the structure together. Also let GF batters rest 30 minutes before baking so the flours hydrate.
Yes. A common ratio is 2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca starch. Add 1/2 tsp xanthan gum per cup of blend. This mimics commercial GF all-purpose flour.