Quick Answer
Yes, you can substitute King Arthur gluten-free flour for regular all-purpose flour in most recipes. King Arthur gluten-free flour is an all-purpose flour blend that contains rice flour, tapioca starch, and potato starch. It performs similarly to regular all-purpose flour in baked goods. However, you may need to make some adjustments to get the best results when substituting King Arthur gluten-free flour in recipes.
King Arthur Gluten-Free Flour Overview
King Arthur gluten-free flour is a popular flour blend made by the King Arthur Baking Company. It is formulated to replicate the texture and performance of regular all-purpose flour in recipes. Here are some key things to know about King Arthur gluten-free flour:
- It is an all-purpose gluten-free flour blend containing rice flour, tapioca starch, and potato starch.
- The flour has a fine, powdery texture similar to all-purpose wheat flour.
- It contains xanthan gum as a binding agent to help create structure in gluten-free baked goods.
- The flour blend is formulated for a 1:1 substitution for all-purpose flour.
- It can be used to make a variety of gluten-free baked goods including cakes, cookies, muffins, quick breads, and some yeast breads.
Overall, King Arthur gluten-free flour aims to mimic the properties of regular wheat-based all-purpose flour as closely as possible. Many bakers and cooks find it performs better in recipes than other store-bought gluten-free flour blends.
Substitution Ratio
King Arthur specifies that their gluten-free flour can be substituted 1:1 for regular all-purpose flour in recipes. This means if a recipe calls for 1 cup of all-purpose flour, you can directly substitute 1 cup of King Arthur gluten-free flour.
The 1:1 substitution ratio makes it easy to use King Arthur flour in place of regular flour in your favorite recipes. However, as with any substitution, there are some important considerations when replacing regular flour with King Arthur gluten-free flour.
Tips for Substituting King Arthur Gluten-Free Flour
Here are some tips for substituting King Arthur gluten-free flour for regular flour:
Adjust leavening
Gluten-free flours produce less structure than regular wheat flours, so you typically need more leavening when using gluten-free flour blends. Increase baking powder or baking soda by 1.5 times the amount listed. For example, if a recipe calls for 1 teaspoon of baking powder, use 1 1⁄2 teaspoons.
You may also need to add an extra egg to baked goods to help with rising and structure.
Increase moisture
Gluten-free flours tend to absorb more moisture than regular flour. Increase the amount of liquid ingredients like milk or water by 25%. If the batter or dough seems dry, add more liquid as needed.
Adjust binders
Xanthan gum and guar gum help bind and add moisture to gluten-free baked goods. King Arthur flour already contains xanthan gum. But you can add 1/4 to 1/2 teaspoon of additional xanthan or guar gum per cup of flour to help improve the texture if needed.
Rest batters and doughs
Let gluten-free batters and doughs rest for 10-20 minutes after mixing. This allows the flour to fully hydrate and helps develop structure before baking.
Expect a different texture
Baked goods made with King Arthur gluten-free flour will be tender with a slightly gummy or moist texture compared to regular wheat flour. Look for recipes specifically formulated for gluten-free flours to achieve the best results.
Store properly
Like regular flour, store King Arthur gluten-free flour in an airtight container in a cool, dry place. Use within 6-8 months for the best freshness. Refrigeration can help extend the shelf life.
Recipes Using King Arthur Gluten-Free Flour
Here are some delicious recipes using King Arthur gluten-free flour:
Gluten-Free Chocolate Chip Cookies
- 2 1/4 cups (288g) King Arthur gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 8 ounces) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (240g) semisweet chocolate chips
1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the vanilla and eggs.
4. Gradually beat in the flour mixture until just combined. Fold in the chocolate chips.
5. Scoop 1 1/2 tablespoons of dough per cookie and place 2 inches apart on the prepared baking sheets.
6. Bake for 9 to 11 minutes, until lightly golden brown on the edges. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Gluten-Free Banana Bread
- 1 3/4 cups (224g) King Arthur gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/3 cup (80ml) whole milk
- 1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, whisk together the butter and sugar until smooth. Whisk in the eggs, mashed banana, milk and vanilla until combined.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then remove from pan and let cool completely on a wire rack.
Gluten-Free Pizza Dough
- 1 1/2 cups (192g) King Arthur gluten-free flour
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup (120ml) warm water
- 1 teaspoon honey or sugar
- 1 1/2 teaspoons active dry yeast
1. In a medium bowl, whisk together the flour, xanthan gum, baking powder and salt.
2. In a small bowl or liquid measuring cup, combine the olive oil, warm water, honey and yeast. Allow to sit for 5 minutes until foamy.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture and stir to form a shaggy dough.
4. Turn out onto a lightly floured surface and knead for 2-3 minutes until smooth. Place in an oiled bowl, cover and let rise for 30 minutes.
5. Preheat oven to 450°F. Stretch or roll out the dough to desired pizza shape and thickness. Top as desired and bake for 12-15 minutes until crust is golden brown.
Troubleshooting Guide
When substituting King Arthur gluten-free flour in recipes, you may encounter some issues. Here are some common troubleshooting tips:
Problem: Baked goods don’t rise well
- Solution: Use an extra egg for more lift and structure. Increase leavening agents like baking powder. Let batters and doughs rest before baking.
Problem: Baked goods have a dense, gummy texture
- Solution: Add a bit more King Arthur flour to absorb moisture. Use loaf pans or cake pans with higher sides to allow more rising room. Avoid overmixing batters and doughs.
Problem: Cookies spread too much
- Solution: Chill cookie dough before baking to prevent spreading. Use parchment paper or silicone baking mats rather than greased baking sheets.
Problem: Pizza or pie dough won’t stretch properly
- Solution: Add a bit more flour or water to adjust the dough consistency. Allow dough to rest for 30 minutes before shaping to relax the gluten. Do not overknead the dough.
Adjusting recipes may take some trial and error when using gluten-free flours. Start by following the package instructions, then tweak according to the results you get. Checking customer reviews can provide extra troubleshooting tips.
Nutrition Information
Here is the nutrition information for King Arthur gluten-free flour compared to regular all-purpose flour:
| Nutrition Facts | King Arthur GF Flour (1/4 cup) | All-Purpose Flour (1/4 cup) |
|---|---|---|
| Calories | 90 | 100 |
| Fat | 0.5g | 0.3g |
| Carbohydrates | 18g | 20g |
| Fiber | 0g | 0.8g |
| Sugar | 0g | 0g |
| Protein | 1.5g | 3g |
King Arthur gluten-free flour is slightly lower in calories and carbohydrates compared to regular all-purpose flour. It contains negligible fiber and sugar. The protein content is also lower than wheat-based flour.
Keep in mind that gluten-free flour blends can vary in nutrients depending on the combination of ingredients. Always check labels for the most accurate nutrition information.
Cost Comparison
King Arthur gluten-free flour typically costs more than regular all-purpose flour. Here is a cost comparison:
| Flour Type | Average Price |
|---|---|
| King Arthur Gluten-Free Flour (5 lbs) | $12.99 |
| All-Purpose Flour (5 lbs) | $2.99 |
On average, King Arthur gluten-free flour costs about $12.99 for a 5 lb bag, while a comparable amount of regular all-purpose flour costs around $2.99. The higher price reflects the specialized ingredients and processing required to make gluten-free flour blends.
However, many home bakers find the consistent performance and 1:1 substitution ratio of King Arthur flour worth the extra cost over other brands. When properly substituted, you can achieve gluten-free baked goods with a texture quite similar to regular wheat flour recipes.
Conclusion
King Arthur gluten-free flour can be successfully used in place of regular all-purpose flour for a variety of baking needs. With its 1:1 substitution ratio and carefully formulated blend, it mimics the properties of wheat flour better than many other store-bought brands. Adjustments to leavening, moisture, and baking times may be needed, and the texture will be a bit different than regular wheat baked goods. But with some trial and error, you can make delicious gluten-free cakes, cookies, breads, and more using King Arthur gluten-free flour. Substitute it cup for cup in your favorite recipes and enjoy the tasty results.
