One of my pet peeves when I started baking gluten-free was that all the recipes used volume measures rather than weights — one person’s “full” cup, is another’s “level” cup. Knowing that this could create problems with rise with wheat-based recipes, I knew instinctively that this would create even more problems with gluten-free flours, where differences as small as 1-2 T can make huge differences,
I did a lot of poking around to try and find weight-conversions for many of the gluten-free flours. I am often baking with blends of GF flours that I have pre-mixed ahead of time, so it has also meant working out the weights of those mixes, but I feel it is worth it in the end!
I have put these volume-weight conversions into a print-ready table. Please feel free to download it and use it. I now have it taped on the inside of a cupboard door, and have a copy in a spreadsheet so I can quickly calculate weights of new flour mixes.
