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Gluten Free Substitution Calculator

Work out gluten free substitution instantly with clear inputs, formula shown and shareable results.

About Gluten Free Substitution Calculator

Converts wheat flour to a gluten-free substitute by weight and adds the binder and extra liquid that gluten-free doughs need.

Formula

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

Worked example

With the default values below, Gluten Free Substitution Calculator returns Substitute flour required of 250.0. Change any input above and every figure here is recalculated in your browser.

Inputs used

Wheat flour in the recipeaccepts 10–5,000 g
250 g
Substituteone of Commercial gluten-free blend (1:1), Almond flour (0.9:1), Oat flour (1.1:1), Buckwheat flour (1:1)
Commercial gluten-free blend (1:1)
Cups of flour in the recipeaccepts 0.25–20
2

Results

Substitute flour required
250.0 g
Xanthan gum to add
1.00 tsp
Conversion factor applied
1.00
Extra liquid to add
30.0 mL

Step by step

  1. 1Values used
  2. 2Gluten-free substitution
  3. 3Substitute flour required= 250.0 g
  4. 4Xanthan gum to add= 1.00 tsp
  5. 5Conversion factor applied= 1.00
  6. 6Extra liquid to add= 30.0 mL

Assumptions and limits

  • The result is derived only from the 3 inputs listed above. Anything not among them is not part of the calculation.
  • In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
  • Figures are rounded for display to 2 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
  • Educational estimate only. Not a substitute for professional clinical judgement, and must not be used to make treatment or dosing decisions.
  • This is an estimate for general information and not professional medical advice. See the full disclaimer for the limits that apply to this kind of calculator.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Educational estimate only. Not a substitute for professional clinical judgement, and must not be used to make treatment or dosing decisions.

Frequently Asked Questions

Why add xanthan gum?

It replaces the elastic gluten network that traps gas, without which baked goods crumble.

Are oats gluten free?

Pure oats are, but they are commonly contaminated in the supply chain, so certified gluten-free oats are needed.

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