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 |