How to make recipes gluten-free
The simplest way to bake gluten-free is with Measure for Measure flour
Let's face it, gluten-free baking isn't exactly a piece of cake. It can be a challenge trying to retrofit your favorite recipes to be gluten-free. The rice flour and tapioca, the xanthan gum, the wondering about different mixing techniques or baking times — gluten-free baking can quickly become confusing.
But our gluten-free Measure for Measure flour simplifies things — it's the easiest way to make any non-yeasted recipe gluten-free. Simply substitute Measure for Measure 1:1 for the all-purpose or whole wheat flour in your favorite recipe.
That's it. No estimating the amount of xanthan gum, no wondering if you should add an egg, or let the batter rest awhile, or any other tweaks you typically need to make when changing a recipe from gluten-full to gluten-free.
Making recipes gluten-free with Measure for Measure flour: a side-by-side test
We put Measure for Measure to the test by baking several of our classic recipes with it, comparing the original recipe (with wheat flour) with the gluten-free version. For each of these tests, we made no other changes to the recipe aside from swapping in Measure for Measure.
Making brownies gluten-free
Here are our Quick and Easy Fudge Brownies, made with Measure for Measure (left) and with all-purpose flour (right), for comparison.
Same crust. Same moist texture. And best of all, same wonderful deep-dark fudgy flavor.
Brownies use very little flour, so they're one of the easiest treats to transition to gluten-free. But how about scones?
Making scones gluten-free
Here's our basic scone recipe, with the Measure for Measure version on the left and the all-purpose flour on the right.
Measure for Measure on the left; all-purpose flour on the right. The gluten-free scones actually rose a bit higher.
Making muffins gluten-free
Now let’s try muffins. We’ll see what happens when we replace the whole wheat flour in our Morning Glory Muffins recipe with Measure for Measure.
Again, Measure for Measure on the left; the original recipe, made with whole wheat flour, on the right.
Rise, texture, flavor? Check, check, check. And, since Measure for Measure is whole grain, even the nutritional benefits are similar.
Making cookies gluten-free
Next, we tried Measure for Measure in our Chocolate Chip Oatmeal Cookies recipe.
That's Measure for Measure on the left, all-purpose flour on the right. This is the first instance where I saw a slight difference in performance; the all-purpose flour cookies browned a bit more than those made with Measure for Measure. But taste and texture? Perfect. Measure for Measure yields results indistinguishable from "the real thing" – your favorite recipes baked with all-purpose or whole-grain flour.
Making cake gluten-free
And finally, let's test our moist, dense Golden Vanilla Pound Cake.
Here’s the Measure for Measure version (left) stacked up against the all-purpose flour version (right) for comparison.
As always, rise, texture, flavor ... well, you simply can't tell one from the other. And that's exactly the point.
The one caveat: Measure for Measure is for non-yeasted recipes only
Measure for Measure shouldn't be used in yeast-based recipes, including dinner rolls, sandwich bread, artisan loaves, etc. That’s because gluten-free yeast recipes need a whole different technique than regular yeast recipes. But do go ahead and use Measure for Measure (or our original Gluten-Free All-Purpose Flour) in yeast recipes written specifically for gluten-free flour: Either will work just fine. (Editor's note, April 2023: We now have a new product, King Arthur Gluten-Free Bread Flour, made especially for yeasted recipes. Learn how to substitute Gluten-Free Bread Flour for regular flour.)
Whether you're a full-time gluten-free baker, or simply need to make the occasional gluten-free treat, pick up a bag of our new Measure for Measure Gluten-Free Flour. It's destined to become a pantry must-have.
Cover photo: Gluten-Free Quick and Easy Fudge Brownies
Recipes in this post
