Instructions

1. Convert the wheat flour measurement to weight. One cup of wheat flour weighs 120 grams, so a dough recipe containing 2 cups of wheat flour requires 240 grams of a gluten-free alternative, such as rice or potato flour, which provides a finer texture, or flax and nut meals, which make grainier bread. Tapioca flour makes baked bread chewier. Measure the gluten-free flour into a mixing bowl, using about 3 parts fine and grainy flours and 1 part tapioca flour, depending on the desired texture of the dough.

2. Measure and mix in ¼ teaspoon of xanthum gum for every cup of gluten-free flour in the recipe. Xanthum gum holds moisture and helps the dough develop a texture more like wheat breads.

3. Fill the bowl of a stand mixer with water or milk, using the same amount in the original recipe or about 1 cup for every 1 ½ cups of gluten-free flour.

4. Mix ¼-teaspoon salt with every 1 cup of flour in the dry ingredient bowl. Double the amount of baking powder in the recipe, using up to 2 teaspoons per cup of flour. Gluten-free dough requires additional leavening to rise properly.

5. Add up to 1 egg and 1 tablespoon of olive oil for every 1 cup of flour in the wet ingredient bowl. Gluten-free flour does not absorb moisture as well, so it requires additional moist ingredients.

6. Stir the dry ingredients into the wet ingredients. Mix with a hand mixer or stand mixer, preferably with a dough hook attachment, at medium speed for 5 minutes, or until the ingredients are completed mixed and the dough is light in texture. You can also mix the dough by hand with a wooden spoon or by kneading in the bowl, but it's difficult to work enough air into gluten-free batter to create the proper texture when mixing by hand.

7. Spread the dough in a greased pan. Use loaf pans for quick breads, or a rimmed round, square or rectangular pan for other types of breads or pizza crusts.