If you’re like me, you grew up learning to bake by volume.
My very first baking memory has me standing in an antique Shaker chair at my godmother’s tall baking counter, squishing my 4-year-old fingers into pie pastry, anxious to hold the old wooden French rolling pin she used. There was gluten and there were measuring cups.
At the time, thoughts of using a kitchen scale were as absent as those of celiac disease for me. I can’t even promise you we used the proper “scoop and level” method. We were a bunch of rogue bakers, often creating recipes on the fly, so we likely sunk the metal scoops right down into the flour cannister, bringing it up to shake off the excess and away we went.
Somehow, we survived. ;)
Even when I baked for the corner bakery in my small country town in Australia, we baked by volume. Same when I moved back to the States and had my own catering and baking biz. Cups ruled.
Fast forward to several years ago, after I broke up with gluten. I started out with cups, but something was not quite right. Something was missing.
I figured out it was the kitchen scale. I had one, as most bakers do, but it was far back in the top cabinet where it hung out collecting dust. I dug it out, dusted it off and after two days of using the scale, I summoned the Amazon gods to bring a digital. Nothing fancy, just a regular ol’ scale that’s easy to stow away somewhere besides the top shelf.
Then, I started baking by weight exclusively.
I contemplated adding this info to the site much sooner than now, and going to all gram measures in my recipes. Before I made any changes, I polled readers on Facebook several times and majority still prefers volume measurements.
I’ve Hinted about Baking by Weight in the Past
Of course, if you were reading every post and following my work closely, you know I at least hinted at the benefits of using weight versus volume measure in our gluten-free baking several times – in the article, “5 Flour Related Mistakes that Lead to Dry Baked Goods” and in my short YouTube video demonstrating how to properly measure flours and starches for baking. It really does make a significant difference.
In fact, using weight to bake makes such an appreciable difference in how your baked goods will turn out, I can’t hold out on you any longer.
Keep the following in mind regarding the info I’m sharing here:
- This is not an all-inclusive resource, just some tips, ideas and measures from me to you, in case you’re interested in using a scale and improving your baking results.
- Weights shared on this page are for flours I use most in the recipes I create and share with you and in my flour blends.
- For flours I do not use in my baking (i.e., almond or other nut meals or flours due to my tree nut allergy), I do not provide weights.
- All weights listed below (with exception of those for flaxseed meal) are for 1 cup of the gluten-free flours and starches noted.
- Weights were calculated by taking the average of 5 weights for each flour or starch using a digital kitchen scale.
- Flours were measured properly using the spoon and level method, described here (scroll down to point #5 in the post).
Weight (in grams) of Common Gluten-Free Flours and Starches per 1 cup
Oat Flour = 90 g
Sorghum Flour = 115 g
The following flours and starches all weigh 120 grams per cup:
The following flours and starches weigh 125 grams per cup:
Brown Rice Flour
White Rice Flour
Cornstarch = 130 g
Potato Starch = 150 g
Because flaxseed meal is often used in flour blends to enhance texture or as an egg replacer, I’m including it here, as well.
1/2 cup flaxseed meal = 54 g
1/4 cup flaxseed meal = 27 g
Weight (in grams) of Select Gluten-Free Flour Blends per 1 cup
The following are all free from gums (like xanthan or guar). Do not add gums unless the recipe you are using specifies doing so.
Gigi’s Grain-Free Flour Blend = 120 g
King Arthur Flour Gluten-Free Multi-Purpose Flour Blend = 125 g (although I think KA provides a slightly different weight)
Otto’s Cassava Flour (for grain-free, paleo baking) = 120 g (although Otto’s says it weighs 140 g per cup, I just have not found this to be so when I weigh the flour, after sifting as they recommend. I have also seen other sites that report 120 g per cup as well, so that is what I use as my reference.)
Schar Mix Patisserie (available in Europe) = 110 g
Note: I am not compensated for linking to King Arthur Flour nor for Schar. I am simply linking so that you know exactly which products I am discussing here. The KA Multi-Purpose Flour Blend and Baking Mix are very good products, in my experience, and I use them in several recipes I share here on the site to demonstrate the versatility of these products, and to remind you, even if you do not have time to blend your own flours, there are excellent products on the market at a reasonable price. Schar is what I am able to get in France that is most similar to what we find in the USA.
Check out my Quick & Easy Gluten-Free Pizza Dough recipe using KAF GF Multi-Purpose Flour!
This page is a work in progress; look for more useful information on baking by weight as it becomes available.
For substitution suggestions and tips, please refer to Substituting Gluten-Free Flours and Starches.