Since the gluten we are eliminating is a protein, the intention to use a high-protein type of flour in a gluten-free composition is justified. Protein is in no small part responsible for the texture and stability of baked goods. The heavier the grain or legume flour, the more protein and nutrients it contains. High-protein types include flours made from chickpeas, amaranth, quinoa (quinoa), buckwheat, millet, sorghum, teff, other bean legumes, and nuts and seeds. Baked goods made with only this type of flour are usually dark colored, dense, not porous (because they don’t rise well), and look almost the same as baked goods made with 100% whole wheat flour.

To make a high-protein mix, the following composition is recommended: 1.25 cups of high-protein flour, 1 cup of neutral flour (sorghum, rice), and 1 cup of lightweight flour (starch).

What proportion should be followed when creating a standard gluten-free flour mixture?

The generally recognized rule is this: the ratio of flour to starch should be 2:1. That is, in the most primitive case, for every cup of flour (e.g., the same rice flour) you should take half a cup of starch (tapioca or a mixture with potato, corn or arrowroot, see table below). Excess starch in the mixture is undesirable both for technological reasons and because of the detrimental nutritional properties of the final product.

What are the criteria for substituting an ingredient in a gluten-free flour mixture?

• Firstly, you need to determine what type of flour you need to replace;
• Secondly, it is recommended to make the substitution by weight rather than by volume (measuring cups or glasses). A comparative table of the weights of the flour components can be found in the second table below. It is worth bearing in mind, however, that flour from different manufacturers, but of the same type, often has significant differences in density;
• Thirdly, the substitution of one type of starch for another is less obvious in baking. It is recommended to use a ratio of 1:1.