My five favorite gluten free flour substitutions - from the Culinary Institute of America's Gluten Free Baking

I have ragged on this cookbook on my blog before - and it has some clear and obvious problems with the clarity of instructions, resources for obtaining the ingredients, and it's reliance on soy flour which is not well tolerated in large amounts by many people.  But the truth is, it's my favorite gluten free cookbook and I even gave it as a gift this Christmas.

The book includes much valuable content, including instructions on how to reproduce some of the techniques professional kitchens have (the "proofing" chamber alone is worth the list price) but I think the most valuable bit it the five separate gluten free flour mixes.  I have found them so useful that I have actually written up a little google document to do the weight calculations for each mix so that if you are good at choosing the appropriate mix, you can adapt basically any standard gluten recipe to be gluten free (if, like me, you have a high tolerance for soy - I've not yet tried the idea that you could essentially swap out, ounce for ounce, the soy for almond flour - I will be trying that forthwith.  It hasn't happened before now because soy flour is around $1.50/lb and almond flour is $7/lb - if you don't hate garbanzo bean, you can try that, too).  I use #1 for crepes, #4 for any cookie EVER (I did pfeffernusse a few weeks ago which I will be posting here in a bit), #2 or #3 for muffins or quick breads.

I'm including the link to the google doc - you'll have to go to File>Download As and then download it in your favorite spreadsheet format so you can enter in your desired amount in ounces.   (If you do this and it works/doesn't work, please let me know)