Knowing the density of the flour helps to replace wheat flour in recipes with a gluten-free flour, and “self-produce” the mix of flour with high quality raw materials.
| Gluten-free flours and starches | Replace 100 g wheat flour |
| Amaranth flour | 88 g |
| Buckwheat flour | 100 g |
| Coconut flour | 20 g |
| Corn flour ground coarse | 77 g |
| Corn flour ground fine | 85 g |
| Cornstarch | 71 g |
| Legume flour (chickpeas, beans, peas, beans etc.) | 66 g |
| Millet flour | 88 g |
| Nuts flour (almonds, hazelnuts etc. Finely chopped) | 41 g |
| Oat flour | 99 g |
| Potato starch | 88 g |
| Quinoa flour | 82 g |
| Rice flour (white / wholemeal) | 100 g |
| Sorghum flour | 100 g |
| Soy flour | 62 g |
| Tapioca starch or tapioca flour | 88 g |
| Teff flour | 50 g |
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