Gluten free flour to wheat flour ratio

lapis_lazuli

Hi everyone,

I'm going to be making some Chelsea Buns for my flatmates but one of them is gluten free and I've never done that kind of cooking before.  The recipe I'm using is piglet6's one on this thread: [url]https://forums.moneysavingexpert.com/discussion/249701/very-old-style-chelsea-buns/p1[/url]

Can I substitute equal quantities of the wheat flour with gluten free flour or is this a big mistake?  Also, will I need to adjust the liquid ratio to account for a different type of flour?

Thanks!

Knittygritty804

In terms of weight to weight ratios of flour, it would be the same, however, you would need to add something like xantham gum to replicate the gluten structure, and G-F baking usually needs more liquid, usually yogurt or milk. 

"Gluten free blogger" or "Gluten free cuppa tea" would be worth checking out, they both have great recipes and have done the science for you! Try this one from the latter blog, they are divine and I guess you could just change the filling? 

https://glutenfreecuppatea.co.uk/2020/04/15/gluten-free-cinnamon-rolls-recipe-vegan/

For what I worth though, there are some gluten recipes I tried just swapping out the flour and adding  xantham gum, mainly Jack Monroe recipes (her apple cake, for example). They always seem to come out fine. So you could experiment, although as you want to present the finished goods to friends it might be risky! 

Knittygritty804

Or this might be closer to what you want? https://glutenfreecuppatea.co.uk/2020/04/29/gluten-free-belgian-buns-recipe/

wort

I've never made Chelsea buns but bake a lot of gfree cakes, I just sub the gfree white mix for the flour , I don't use xantham gum. But use gfree baking powder. Be careful of cross contamination if baking other items of non gfree,and checking tins/trays . Good luck, and lucky friend it's very nice of you x

Floss

If you are using a g/f flour, it's like for like measures, but have some extra liquid just in case.

I use the Asda G/F flours and find they give very good results, better than Dove's Farm which can be gritty.

goldfinches

I baked g/f versions of Nigella's chocolate mint cookies today using the Dove's Farm plain flour and agree with the above comment about the slightly gritty texture but didn't otherwise need to do anything different so think you can just go ahead with straight substitution. 


Here they are on the cooling rack after glazing; once cooled they were incredibly chocolatey, chewy and rich and I thought the slight grittiness enhanced the overall texture. 

GaleSF63

The first time I used gluten-free flour I didn't allow any extra liquid. It was shortbread, and just came out as a load of crumbs.  (But it did make a nice crumble topping.)