I posted about how to convert standard recipes to be gluten free in my post Converting Recipes to be Gluten Free, and it hadn’t occurred to me until I saw a few comments that my non-gluten free friends might want to try to make my gluten free recipes with a wheat flour. What a world!
Because of the simplicity of my recipies and the subtle differences between a wheat flour recipe and a gluten free recipe, converting my gluten free recipes to use a wheat flour is super easy.
So how do you do it?
Step 1. Omit the Xanthan Gum. Wheat flours have gluten which is this magic (but forbidden!) substance that creates elasticity in baked goods. This is why a wheat flour bread is so fluffy and spongy.
Step 2. Add more flour. If my recipe calls for 2 cups of Gluten Free Flour, use 2 1/4 – 2 1/2 cups of wheat flour. Wheat flours are not as dry as Gluten Free flours so more flour will suck up the same amount of liquids when you use a little more flour.
It really is that simple. I spent years baking and cooking with wheat flour before I was diagnosed with Celiacs, so when I started to bake gluten free, and experimented. I learned it wasn’t that hard to convert recipes if you know the ratios, and it’s equally simple to convert them back.
If any of you gluten lovers give it a try, let me know how you make out!
