If you ever want to make your mum’s famous chocolate chip biscuits, but your friend is gluten intolerant, they aren’t necessarily out of luck. With some careful measuring, you can tweak almost any baked good recipe to be gluten free.
Image: Elena Elisseeva (Shutterstock).
The trick, according to Food52, is is to weigh your gluten-free flour mix to be consistent every time. The weight of a cup of flour can vary dramatically depending on how you measure it, but when converting to gluten free, one cup should always equal 140g (you do have a kitchen scale, right?). Gluten-free flour has a much smaller margin of error in most recipes than wheat flour and too much or too little can ruin a batch of biscuits, so this consistency is important. You may need to make minor adjustments, like adding a splash of milk or an egg white, to get certain recipes perfect, but using the proper amount of flour is the big key.
For more tips, be sure to check out the source link.
Converting a Recipe to Gluten Free [Food52]