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Hi Bold Bakers!
Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Almond Flour, Oat Flour and Chickpea Flour. Last week, I shared Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart.
You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.
Important note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.
How to Substitute Almond Flour: Substitute 1 cup of regular white flour for roughly 1/3 -1/2 cup Almond Flour (aka Almond Meal). I say roughly because it really depends on the recipe you are making.
How to Substitute Oat Flour: Substitute 1 cup of regular white flour for 1 1/3 cup. Note if it seems too stiff then use less and also you can add more liquid.
How to Substitute Chickpea Flour: Substitute 1 cup of regular white flour for 3/4 cup Chickpea flour.
Almond Flour
Almond flour add moistness and riches to cakes, cookie and cupcakes. Find how to make Almond Flour.
Oat Flour
Oat flour is a great, inexpensive substitute for flour as they are something you generally have to hand. Find how to make Oat Flour.
Chickpea Flour
Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes, cupcakes and cookies. Find how to make Chickpea Flour.
Stay tuned for next week’s Bold Baking Bootcamp when I’ll show you how to make Dairy-Free Milks. And in case you missed previous episodes, make sure to get my Sugar Substitute Chart and Weight Conversion Chart.
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Is there need to wash pulses and legume and rice before making gluten free flour.
hi gemma
does this flour ferment well n in the same manner as regular flour ?
Hi Gemma,
Can I make coconut flour using frozen coconut shreds??
Padmini
So happy you’re into gluten free.
Hi Gemma, can I use oat flour for pie crust recipe, like the regular APF??
Hi Gemma!
Can I substitute AP with rice flour for a gluten free option? If so, what is the ratio? I would like to try your microwave brownies recipe using rice flour.
Thanks in advance,
Fiona
Hi Gemma
Can we use this almond flour in your macarons recipe?
Thanks in advance
Love from India
Hi Gemma
I have bloating problem, is there any other substitute for the chick pea flour?
Can I use rice flour with oat flour and almond, does it work? Ty in advance.
Hi how about coconut flour sub. What would be the measurement? Thanks!
How do I make homemade apple flour?