Converting a gluten free recipe to regular flour

I want just an egg free cupcake or cake and it is hard to find interesting ones. I want to try a recipe that uses garbanzo-fava flour, potato starch and arrowroot powder. Should I sub equal parts wheat flour? I have wheat flour, white rice flour and cornstarch. I was thinking wheat flour with a little cornstarch.

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Laurie15
Laurie15 March 14, 2014
I'm a gluten-free (and egg-free) cookbook author, so I can weigh in (pun-intended...): you need to tally up the total weight of flours used, and then use the same weight of all-purpose flour. If the recipe calls for xanthan gum or guar gum, nix it.

If you have more specific questions, let me know! Always here to help with gluten-free and allergy-free baking (as well as egg-free).

Hopefully this wasn't too late!
 
FDBaker
FDBaker March 14, 2014
I need the whole recipe to know for sure because you may need to change alot in the recipe to account for the flour change. I am guessing substituting wheat flour for the fava flour amount and cornstarch for the potato starch and arrowroot powder amount should work out well enough.

Although my favorite egg substitute that works with any recipe is using flax seeds ground up with water. You never have to change the recipe which makes it a really easy sub. It always added a nice texture to any recipe i used it in, and it never added an off flavor.
 
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