Work out gluten free substitution instantly with clear inputs, formula shown and shareable results.
Converts wheat flour to a gluten-free substitute by weight and adds the binder and extra liquid that gluten-free doughs need.
Gluten-free substitution
Substitute weight = wheat flour x conversion factor; add about half a teaspoon of xanthan gum and 15 mL of extra liquid per cup of flour
Educational estimate only. Not a substitute for professional clinical judgement, and must not be used to make treatment or dosing decisions.
It replaces the elastic gluten network that traps gas, without which baked goods crumble.
Pure oats are, but they are commonly contaminated in the supply chain, so certified gluten-free oats are needed.