Vickys Conversions for Gluten Free Flours, Cups to Grams

Almond flour, high protein, nutty flavour 112g

Amaranth flour, nutty & dense, 120g

Arrowroot starch, good thickener, interchangeable with cornstarch, 128g

Brown rice flour, high in fibre, vitamins & minerals, nutty flavour, 158g

Buckwheat flour, earthy, high in fibre & minerals, 120g

Chestnut flour, high in complex carbs & protein, 100g

Chickpea/Garbanzo flour, high protein, bitter until cooked, 120g

Coconut flour, very high in fibre, sweet & dense, adds moisture to baked goods, 112g

Corn flour/ Masa Harina / Maize flour, whole grain, finer than cornmeal, 112g

Cornmeal, good for coarser baked goods, 128g

Fava bean flour, high protein, not as bitter as chickpea flour, 132g

Garfava bean flour, high protein, slight bean taste, 120g

Millet flour, sweet & nutritious, easy to digest, 120g

Oat flour, very nutritious, 120g

Split pea flour, powdery texture, slightly sweet, 160g

Potato flour, adds moisture to baked goods & extends shelf life, too much will make baked goods taste potatoey, 180g

Potato starch, good thickener, great in combination with other flours, 170g

Quinoa flour, slightly nutty, very high in complete proteins, adds moisture to baked goods, 112g

Romano bean flour, high protein, adds fibre, slight bean taste, 128g

Soy flour, high protein but dense, 112g

Sorgham flour, sweet, slight grainy taste, 127g

Sweet Potato flour, good thickener, stiff texture, 180g

Sweet Rice flour, good thicker, good combo flour, 204g

Tapioca starch, thickener, adds chewy texture to baked goods, 125g

Teff flour, nutty/molasses flavour, 120g

White rice flour, bland, best used in combo in baking, 158g