Measuring Flour for Baking

One of the most common cake mistakes made while baking is measuring flour incorrectly. It may seem simple to reach into the bag with a measuring cup but this typically results in scooping out way more flour than the recipe calls for. Using too much flour can make your baked goods dense and dry. Use our guide to learn how to properly measure flour to get consistent results every time.

Shop Flour in Bulk

How to Measure Flour

Use the following video to learn how to measure flour correctly:

Measuring flour on a kitchen scale while baking

How to Measure Flour With a Scale

The best way to measure flour for baking is by using a portion scale. Flour compacts easily, so dipping a measuring spoon into the flour will lead to inconsistent results. A portion scale will allow you to measure accurately and replicate your recipe. Follow the steps below to learn how to weigh flour on a scale:

  1. Place a bowl on your food scale.
  2. Zero out your scale with the bowl on top.
  3. Scoop the flour into the bowl until it reaches the amount called for in the recipe.
  4. Sift the measured flour into your recipe to avoid clumps.

How to Measure Flour without a Scale

If you don’t have a food scale, you can still use a measuring cup for flour without overdoing it. If you dip the measuring cup into the bag, you risk getting nearly twice as much flour as necessary. Use the following technique to scoop flour correctly.

  1. Fluff the flour with a sifter, fine-mesh strainer, or fork to loosen it.
  2. Use a spoon to scoop the sifted flour into a dry measuring cup, one spoonful at a time, until overflowing.
  3. Gently level off the flour with the back of a knife.

Measuring Flour by Weight

So, how much should 1 cup of flour weigh? Most international recipes will have the flour weight listed in grams or ounces, but recipes in the United States will typically only list the cup measurement so you may need to do some measurement conversion. Below are some of the most common measurements for different types of flour that you’ll encounter while baking.

Flour Weight & Volume Conversions

All Purpose Flour by Weight

Use these measurement conversions when weighing all-purpose flour, unbleached cake flour, and bread flour for your recipes:

  • 1/4 Cup of Flour in Grams: 30 g (1.06 oz)
  • 1/3 Cup of Flour in Grams: 40 g (1.45 oz)
  • Half Cup of Flour in Grams: 60 g (2.13 oz)
  • 1 Cup of Flour in Grams: 120 g (4.25 oz)
  • 2 Cup of Flour in Grams: 240 g (8.5 oz)
  • 3 Cup of Flour in Grams: 360 g (12.75 oz)

Whole Wheat Flour by Weight

Whole wheat flour is often used as a healthier alternative to all-purpose flour. Below, we’ve included common whole wheat flour measurement conversions. You can use these measurements for whole-grain flour and graham flour.

  • 1/4 Cup of Whole Wheat Flour in Grams: 28.3 g (1 oz)
  • 1/3 Cup of Whole Wheat Flour in Grams: 37.7 g (1.3 oz)
  • Half Cup of Whole Wheat Flour in Grams: 56.5 g (2 oz)
  • 1 Cup of Whole Wheat Flour in Grams: 113 g (4 oz)
  • 2 Cup of Whole Wheat Flour in Grams: 226 g (8 oz)
  • 3 Cup of Whole Wheat Flour in Grams: 339 g (12 oz)

Cake Flour by Weight

While unbleached flour weighs the same as all-purpose flour, bleached cake flour is lighter in color and weight than its counterpart. If you are baking with bleached cake flour, you’ll want to use the following conversions:

  • 1/4 Cup of Cake Flour in Grams: 28.5 g (1.01 oz)
  • 1/3 Cup of Cake Flour in Grams: 38 g (1.34 oz)
  • Half Cup of Cake Flour in Grams: 57 g (2.01 oz)
  • 1 Cup of Cake Flour in Grams: 114 g (4.02 oz)
  • 2 Cup of Cake Flour in Grams: 260 g (9.16 oz)
  • 3 Cup of Cake Flour in Grams: 390 g (13.7 oz)

Pastry Flour by Weight

Pastry flour is often used for baked goods to add a chewy texture. It has less protein content and a lower weight by volume than all-purpose flour. Here are the conversions you’ll need for baking with pastry flour:

  • 1/4 Cup of Pastry Flour in Grams: 26.5 g (0.93 oz)
  • 1/3 Cup of Pastry Flour in Grams: 35.3 g (1.25 oz)
  • Half Cup of Pastry Flour in Grams: 53 g (1.87 oz)
  • 1 Cup of Pastry Flour in Grams: 106 g (3.74 oz)
  • 2 Cup of Pastry Flour in Grams: 212 g (7.48 oz)
  • 3 Cup of Pastry Flour in Grams: 318 g (11.2 oz)

Measuring Flour FAQs

As a refresher, we’ve included some of the most frequently asked questions when it comes to measuring flour correctly:

What Do You Use to Measure Flour?

Mixing bowl filled with flour with whisk and spatula in foreground

The best way to measure flour for recipes is by using a portion scale to weigh the amount needed. If you don’t own a food scale, fluff the flour and spoon it into the measuring cup before leveling it out. This keeps the flour from compacting and having too much flour in a recipe, which can make your baked goods dense and dry.

Why Should You Use a Spoon When Measuring Flour?

Dipping a measuring cup into a bag of flour packs down the flour and knocks the air out. This can result in you measuring out almost double the amount of flour that a recipe calls for. You should use a spoon to fluff the flour and sprinkle it into your measuring cup to add the air back in, giving you a more accurate measurement. If possible, use a portion scale to get the most accurate and consistent measurements for your recipes.

How Much Is 1 Cup of Flour?

There are approximately 120 g or 4.25 oz in 1 cup of flour.

How Many Grams in 2 Cups of Flour?

There are approximately 240 g or 8.5 oz. in 2 cups of flour.


Whether you operate your bakery from home or a storefront, consistency is key to the success of your business. By measuring out your flour with a scale, you can ensure that your cakes, cookies, and pastries are the perfect texture from batch to batch.

Posted in: Bakeries|By Janine Jones
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Baking Dairy Free: Tips and Tricks

    Any baker will tell you that baking is a science. It can be tricky to get the ingredient ratios right to produce the perfect results. It’s not surprising that baking dairy free presents its own set of challenges. Whether your customers have an intolerance or refrain from dairy ingredients for ethical reasons, it can be very valuable to master dairy free baking if you're opening a new bakery. Top Dairy Substitutes for Baking You don’t have to operate a dairy free bakery to try some changes in your recipes. Recent food trends show customers turning away from dairy for a variety of reasons. Be sure to appropriately label your baked goods, as not all non-dairy recipes work for a vegan lifestyle if other animal byproducts are present. Below, we’ve included some of the most common non-dairy baking substitutes. Lactose-Free vs Non-dairy vs Dairy-Free When it comes to dairy substitutes, it's important to clarify the distinction between the terms dairy-free, non-dairy, and lactose-free. Dairy free products do not contain any dairy ingredients, like milk, cheese, yogurt, lactose-free milk, or whey, and they are considered vegan. Lactose-free products do not contain lactose, which is a type of sugar in dairy products that can make them hard to digest for those with lactose intolerance. They are not vegan or suitable for those with a dairy allergy. Non-dairy items may still contain whey and casein, which are milk derivatives, and would not make the product vegan or dairy-free. Dairy Free Substitute for Milk One of the most common ingredients you’ll need to substitute if you’re looking to bake dairy free is milk. Try the following milk substitutes in baking to make your menu accessible for all of your customers. Lactose Free Milk The first question to address is if your customers need dairy-free or lactose-free substitutions. If your patrons have an intolerance to dairy ingredients, lactose-free milk can be a simple replacement for milk when you’re baking. Lactose-free milk can be used as a 1:1 replacement in baking recipes and shouldn’t alter the final results. It is important to note that lactose-free milk is still an animal byproduct and would not make your baked goods vegan. Seed and Nut Milk Use non-dairy milk alternatives like nut milk and seed milk in your baking to accommodate alternative diets. Swap out whole milk with cashew milk and skim to 2% milk with a thinner option like almond milk. Many store-bought nut milk varieties are flavored or sweetened, so be sure to reach for unsweetened versions or adjust your recipe accordingly. You can even make your own nut milk by soaking the nuts or seeds of your choice in water overnight. Strain the nuts and put them in cheesecloth before pressing the contents into a bowl. Soft nuts like almonds, hazelnuts, walnuts, and cashews are great options for nut milk. You’ll want to make sure you clearly state which alternative you used in case any of your patrons have a nut allergy. Grain Milk If you’re looking for non-dairy baking substitutions that also avoid nut allergies, grain milk varieties could be good options for your recipes. Oat milk and rice milk are popular milk alternatives in baking. Because of its thickness, oat milk is great at providing a creamy, full-bodied texture, while the thinness of rice milk is best for replacing skim or 1% milk. Shop All Non-Dairy and Dairy-Free Milk Dairy Free Substitute for Butter Most baked goods call for the addition of butter, from moist cakes to flaky French pastries. Swapping butter out in non-dairy recipes may sound intimidating but we have some alternatives that will help you render similar results with your delicious treats. Vegan Butter The simplest butter substitute for baking is vegan butter. Made with vegetable oils, vegan butter can be used as a 1:1 substitute without altering your recipes. Vegan butter is available in salted and unsalted varieties so you can find the best option for the baked goods you plan to serve in your shop. Plant-Base Oil If you’re looking to swap out butter for a non-dairy option, you can use a plant-based oil that may already be in your kitchen. Olive oil, canola oil, and coconut oil make great dairy free butter substitutes for your baked goods with some ratio adjustments. Use the following conversions in your recipes: Olive Oil - 3/4:1 ratio. This means 1 stick of butter (8 tablespoons) can be replaced with 6 tablespoons of olive oil. You’ll want to use regular olive oil instead of virgin or extra virgin olive oil since the flavor is milder in comparison. Canola Oil - 3/4:1 ratio. Use 6 tablespoons of canola oil for every stick of butter you’re replacing. Coconut Oil - 1:1 ratio. Coconut oil hardens and melts like butter giving the two similar consistencies and textures. This is the best option for flaky pastries as it can be worked into dough in the same way as butter. Ghee Also known as clarified butter, ghee is often used as a lactose-free alternative to butter, though it is still considered a dairy product. Ghee is butter that has been simmered and strained to remove its milk solids. It can be used as a 1:1 replacement for butter in lactose-free baked goods. Because it is derived from butter, it is still an animal byproduct and is not suitable as a vegan alternative. Dairy Free Substitute for Heavy Cream Cream is a key ingredient in decadent desserts like some puddings, mousses, pies, and many types of frosting. There are some options you can try for a dairy free alternative to heavy cream. Coconut Milk When a recipe calls for heavy cream, full-fat milk, or half-and-half, you may want to reach for canned coconut milk or coconut cream as a non-dairy alternative. The texture and sweetness are perfect for frostings and filling while adding that desired richness that full-fat milk offers. To thicken the coconut milk, place the container in the refrigerator overnight to separate. The dense coconut cream that separates from the coconut water can then be scooped out and used in place of heavy cream. You can use canned coconut cream if you do not have time to wait for the separation. Just be sure to choose canned coconut milk and not the boxed variations, as the two are processed differently and won't produce the desired results. Non-dairy Milk and Oil If you have dairy free milk on hand, you can combine it with vegetable oil to create a heavy cream substitute for your non-dairy recipes. To yield one cup of your heavy cream alternative, just blend 2/3 cup of the non-dairy milk with 1/3 of oil. It is important to keep in mind that this will not whip up so it would not be a suitable option for dairy free whipped cream. Non-dairy Milk and Silken Tofu Achieve a rich dairy free heavy cream alternative by adding your favorite non-dairy milk to silken tofu. Add 1 cup of the dairy free milk of your choice and 1 cup of plain to a blender and mix until creamy. This is best for recipes with pudding textures like cheesecake or mousse pie. Dairy Free Substitute for Condensed Milk For sweet and creamy desserts, you may need to swap out your condensed milk for a non-dairy alternative. Give the following dairy free condensed milk substitutes a try. It is important to note that honey is not a sustainable sweetener option if you are planning to make your recipe vegan. Coconut Milk and Sweetener To achieve that rich taste of condensed milk in a vegan recipe, combine 1 can of full-fat coconut milk with 1/3 cup of a sweetener like maple syrup. After the mixture boils, let it simmer for 45 minutes. Allow this vegan condensed milk substitute to cool fully before using it in your recipes. It can be stored in the refrigerator for about 10 days. Cashews and Nut Milk Create a creamy and sweet mixture to replace your condensed milk by blending cashews with milk and sweetener. Start by soaking the cashews overnight or using a high-speed blender to process the nuts. Blend 1 cup of cashews with 1/2 cup of your nut milk of choice. Add in a 1/2 cup of maple syrup or other sweeteners. Dairy Free Substitute for Cheese Though not often used in baking, some savory treats like cheesy scones might call for the addition of cheese. Here are non-dairy substitutions for cheese to try in your baked goods. Vegan Cheese Keep your cheese substitutions simple by reaching for vegan cheese options. There are various types of vegan cheese to match the needs of your recipe. It is important to note that vegan cheese doesn’t always melt and stretch the way dairy-based cheeses do, so check the instructions on the packaging to achieve the best results. Nuts and Nutritional Yeast You can make your own dairy free cheese substitute by combining nuts and nutritional yeast. This is best for recipes that call for soft cheeses to impart a similar flavor profile. Blend two parts nuts to one part nutritional yeast in a food processor until combined into a fine crumble. Almonds and cashews work best when baking savory muffins or bread. Dairy free baking has become a popular and healthful alternative to traditional baked goods. With a bit of creativity and experimentation, you can make delicious treats that are both dairy-free and delicious. By incorporating these substitutions, you can make sure that all of your customers can enjoy the same delicious treats.

  • What's the Difference Between a Tablespoon and a Teaspoon?

    Why is it important to know the difference between a teaspoon and a tablespoon? They’re both small units of measure, but a tablespoon is three times the size of a teaspoon! When you’re making a recipe, especially if you are baking, it’s crucial to get all the measurements right or your final dish will be disappointing. Accidentally grabbing the wrong measuring spoon could result in an oversalted dish or a dessert that falls flat. Keep reading to learn about the differences between these two measuring spoons and how to tell them apart. Shop All Measuring Spoons Tablespoon vs Teaspoon The difference between these two measuring spoons is that a teaspoon is equal to 1/6 of a fluid ounce (5mL), and a tablespoon is equal to 1/2 of a fluid ounce (15mL). This makes a tablespoon three times the size of a teaspoon. If a recipe calls for 1 teaspoon of baking powder and you use the tablespoon by mistake, you've added three times the baking powder to your dish. That might not sound like a big difference, but too much baking powder will make your baked goods bitter and can cause a cake to collapse. This applies to other ingredients too. Sugar, butter, and salt usually require exact measurements in baking recipes. Make sure to choose the right measuring spoon for the job or you could have a serious cake mistake on your hands. What Is a Tablespoon? A tablespoon is one of the most common measuring tools you’ll use in a commercial kitchen. When looking at a set of measuring spoons, always remember that the tablespoon is the largest one in the set. One tablespoon is equal to a 1/2 fluid ounce, 1/16 cup, or 3 teaspoons. Tablespoon Abbreviation Some of the most common abbreviations for a tablespoon are Tbsp, tbsp, tbl, or tbs (all with or without a period). Occasionally, you may just see a T or TB representing a tablespoon. Is a Regular Spoon a Tablespoon? Yes, the word tablespoon can also refer to a type of flatware used in a dining room. In a traditional flatware set, the tablespoon is the largest spoon used at the table. If you don't have a measuring spoon on hand, you can use a flatware tablespoon to approximate a tablespoon in some recipes. We don't recommend using this method for baking ingredients, which require precise measurements. Tablespoon Conversions Here is a conversion list for tablespoons to help you with your recipes: 1 tablespoon = 1/16 cup 2 tablespoon = 1/8 cup 2 tablespoon + 2 teaspoon = 1/6 cup 4 tablespoon = 1/4 cup 5 tablespoon + 1 teaspoon = 1/3 cup 8 tablespoon = 1/2 cup 10 tablespoon + 2 teaspoon = 2/3 cup 12 tablespoon = 3/4 cup 16 tablespoon = 1 cup What Is a Teaspoon? The teaspoon is a measuring spoon used for very small measurements. In a set of measuring spoons, the teaspoon is usually the third spoon, followed by a 1/2 teaspoon, a 1/4 teaspoon, and sometimes a 1/8 teaspoon. One teaspoon is equal to 1/6 fluid ounce. Teaspoon Abbreviation The most common abbreviation for teaspoon is tsp (with or without a period), and occasionally you'll see a variation like tspn or just a lowercase "t". Is a Regular Spoon a Teaspoon? In a flatware set, teaspoon refers to the small spoon used in a traditional place setting. It's the most common spoon used for dining. If you can't find a measuring spoon, you can use a flatware teaspoon to approximate a teaspoon in some recipes. It won't be as accurate as a measuring spoon, so avoid doing this with baking ingredients. Teaspoon Conversions Check out these helpful teaspoon conversions: 3/4 teaspoons = 1/4 tablespoon 1 1/2 teaspoons = 1/2 tablespoon 2 1/4 teaspoons = 3/4 tablespoon 3 teaspoons = 1 tablespoon 6 teaspoons = 1/8 cup 12 teaspoons = 1/4 cup 24 teaspoons = 1/2 cup 36 teaspoons = 3/4 cup 48 teaspoons = 1 cup Tips to Help You Choose the Right Measuring Spoon It’s very common to get these two measuring spoons mixed up, so here are some tips to help you: B is for "Big" - The abbreviation for tablespoon has a "b" in it (Tbsp), so remember that the tablespoon is the biggest spoon in the set. P is for "Petite" - The abbreviation for teaspoon has a "p" in it (tsp), so just remember that this is a petite spoon in the set. Consider the Ingredients - In many recipes, it's common for butter or oil to be measured by the tablespoon. Spices and seasonings, on the other hand, are measured more conservatively. You can always add more, but you can't take it away. This is why the smaller teaspoon is usually used for spices and seasonings. Mise en Place - This culinary term is the practice of measuring and organizing your ingredients ahead of time. You're less likely to mix up the measurements when you use mise en place. Bulk Recipes - If you are tripling a recipe, keep in mind that 3 teaspoons are the same as 1 tablespoon. Recipe Writing - If you are writing a recipe, it helps to make the abbreviations for tablespoon and teaspoon as different as possible so they don't get mixed up. Try using a capital "T" for a tablespoon (Tbsp) to set it apart from a teaspoon (tsp). FAQ and Conversions We'll go over some of the most common questions and provide some helpful conversions for teaspoons and tablespoons below. How Many Teaspoons in a Tablespoon? There are 3 teaspoons in a tablespoon. We've repeated this several times because it's one of the most helpful conversions for you to remember while you're cooking. How Many Tablespoons in a Shot? There are 3 tablespoons in a standard 1.5-ounce shot glass. How Many Tablespoons in a Stick of Butter? There are 8 tablespoons in a stick of butter, also equal to 1/2 cup. How Many Tablespoons in a Cup? There are 16 tablespoons in a cup. How Many Tablespoons in a 1/4 Cup? There are 4 tablespoons in a 1/4 cup. How Many Tablespoons in 1/3 Cup? Converting 1/3 cup to tablespoons doesn't come out evenly, but the teaspoon is there to help! There are 5 tablespoons plus 1 teaspoon in 1/3 cup. How Many Ounces in a Tablespoon? There is 1/2 of a fluid ounce in a tablespoon. It's a common mishap to choose the wrong measuring spoon while cooking. Before you realize it, it's too late! If your baked goods are mysteriously bitter or they aren't rising as they should, you may have grabbed the wrong spoon for measuring out your baking powder. Before you add 3 tablespoons of salt or spices to your soup, ask yourself, does this make sense or should I be using 3 teaspoons instead? Remember our tips and you'll be able to pick the right measuring spoon.

  • Accommodate More Customers with Gluten-Free Baking

    Have you ever been curious about why some people go gluten-free? As many as 3 million people in the United States are diagnosed with Celiac disease. Those who have this disease cannot eat and properly digest gluten products without harming their small intestine. As awareness of this disease has increased over time, owners of bakeries have started to accommodate their customers with this intolerance by adopting gluten-free baking operations. Not to mention, gluten-free diets for individuals without Celiac disease are growing in popularity, and you can capitalize on that by producing gluten-free goods. This being said, if you are interested in catering to customers with gluten-free diets, it’s important to have a basic understanding of gluten, Celiac disease, and how gluten impacts those affected by the disease. Shop All Gluten-Free Foods What is Gluten? Gluten is the protein found in wheat, barley, rye, and other similar grains like triticale, a hybrid of wheat and rye. This protein acts as a binding agent, making batters and dough sticky and giving them their structure and shape. Gluten provides elasticity and stability, holding together cookies, cakes, pastries, and other favorite baked goods. What is a Gluten-Free Diet? A gluten-free diet completely exludes the use of gluten, and it may include gluten-free substitutes in order to enjoy traditionally glutinous foods. While a gluten-free diet is necessary for people with Celiac disease, many modern diet systems also recommend going gluten-free. For this reason, any gluten-free goods you produce will appeal to customers interested in these lifestyles and will also accommodate individuals diagnosed with Celiac disease. What is Celiac Disease? Celiac disease causes the body to be hypersensitive to gluten products. It occurs when the body’s natural defense system reacts to gluten by attacking the lining of the small intestine. If an individual with Celiac disease continues to eat gluten products, they can potentially ruin their healthy intestinal lining over time, which will cause the body to lose its ability to absorb the nutrients it needs. This can cause nutrient deficiencies, ultimately leading to other diseases like anemia, osteoporosis, diabetes, and intestinal cancers. As the owner of a bakery, it’s important to be extremely cautious and knowledgeable when baking gluten-free, since any cross-contamination can lead to harmful side effects. Avoiding Cross-Contamination of Your Gluten-Free Baked Goods The growing public awareness of gluten-free diets has made gluten-free bakery products more accessible than ever before. With many different types of gluten-free flours and other ingredients available on the market, bakers can offer delicious alternatives to your favorite glutinous goodies. However, there is always a risk for contamination with gluten. If you offer both regular and gluten-free baked goods on your menu, there is a very high risk that gluten can accidentally be mixed into gluten-free batters. Gluten protein can linger in the air and contaminate your gluten-free products hours after you've baked with it. Even the slightest trace of this protein can cause discomfort and major complications for someone with Celiac disease. Your best option is to operate a 100% gluten-free kitchen that only offers gluten-free choices. If this is not possible for your business, consider the following tips for avoiding cross-contamination: Use separate tools and equipment and complete all of your baking in a partitioned, gluten-free area. Designate food allergy safety products that are only used for preparing gluten-free foods. Wash and store them separately from other utensils, as well. You should also use a different oven for baking these products. Research your ingredient suppliers. If an ingredient isn't certified gluten-free, don’t trust it. It is also important to be well-informed of the processing and packaging used for your gluten-free flour. If the mill also supplies regular wheat flour, there’s a risk of contamination. Look for labels on packages, and read the ingredient lists on everything, including your mix-ins and toppings. If your bakery offers both gluten-free and gluten-full options, be sure to clearly mark which products are safe for your gluten-intolerant customers. Using Gluten-Free Ingredients in Your Bakery There are many gluten-free baking ingredients you can use to replace ingredients containing gluten, but working with them may take some practice. Since gluten-free cakes, cookies, and other treats lack the protein that gives them the fluffy and sticky texture that many people enjoy, it’s important to learn how to make up for the lack of gluten. Here are some guidelines for adopting gluten-free ingredients: By adding in other starches and ingredients like baking soda and baking powder, you can achieve a texture similar to that provided by gluten. Be sure that you are using gluten-free baking powder and baking soda before making this substitution. Mix different gluten-free flours to find the right combination for your recipe. Each type of gluten-free flour has its own characteristics, so if you combine their various qualities into a single blend, you can improve the texture, flavor, and structure of your baked goods. Additionally, you can find gluten-free baking mix with pre-blended ingredients. Add xanthan gum for stretchiness. Using small amounts of xanthan gum in your gluten-free baking will help mimic the stretchy quality of dough for breads and pastries. A general rule of thumb is to add 1/2 teaspoon of xanthan gum per 1 cup of gluten-free flour for cakes, muffins, and quick breads. For cookies and bars, add 1/4 – 1/2 teaspoon of xanthan gum per 1 cup of gluten-free flour. Add more eggs. Eggs have a lot of protein, which allows them to act as a binder, resulting in baked goods that won’t crumble. Beating egg whites can increase the volume of your batters, while adding an extra egg yolk can add tenderness and help enhance texture. Check and see if some of your favorite products are already gluten-free. Some common ingredients like pure cocoa powder and cornstarch typically do not contain gluten. If you can ensure that they have not been contaminated in processing or contain gluten-full additives, then these ingredients can be safe to use without substitution. Different Types of Gluten-Free Flour There are several different types of grains, nuts, beans, and root vegetables that can be processed into gluten-free flour. Below, we’ve offered you a list of flour options that you can use for baking gluten-free products. <figure class="article-image" style="max-width: 200px;"> <figcaption style="font-weight: bold;">Bulk Almond Flour from $24.36</figcaption> </figure> Almond FlourAlmond flour is a flavorful, low carbohydrate substitute for glutinous flour. Made from skinless, blanched, and ground almonds that are milled to a very fine consistency, this flour is light and adds moisture and protein to baked goods. Due to its texture and flavor, almond flour is ideal for breads, macarons, cakes, pastries, and pie crusts. Its naturally nutty flavor is also complementary to a variety of baked goods, and it can be used in place of bread crumbs for many recipes. Rice Flour Rice flour is a great gluten-free substitute for all-purpose flour, and it also serves as an alternative to wheat flour. Made from milled and polished white rice, this low-fat flour is ground to a fine consistency, resulting in a smooth texture. It’s also light and mild, making it great for many delicate desserts, and it is perfect for thickening puddings and custards. You can even find rice flour made from ground brown rice for even more nutritional value. <figure class="article-image" style="max-width: 200px;"> <figcaption style="font-weight: bold;">Bulk Rice Flour from $5.29</figcaption> </figure> Other Gluten-Free Flour Options for Baking Tapioca flour Teff flour Buckwheat flour Quinoa flour Coconut flour If you're ready to open a gluten-free bakery, or you're looking to start offering gluten-free desserts in your establishment, be sure you understand all of the requirements that must be met. Remember, you must have completely separate tools and equipment designated for gluten-free baking. Once you've set up your kitchen and have bought the proper gluten-free baking supplies, you'll be on your way to making delicious baked goods for your gluten-intolerant customers.

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business