Measure by weight. I know, I know—cups are easier. But a cup of rice flour weighs different than a cup of almond flour. It’s chaos.
A digital kitchen scale costs like $15. Buy one. Your muffins will thank you. Your sanity will, too.
Here’s your ratio: for a 1:1 substitute, use 140 grams per cup. That works for most DIY blends. Write it on a sticky note. Stick it on your fridge.
What if my cake turns out dry?
Don’t panic. Gluten-free baked goods dry out faster than a bad joke. The fix? Add an extra egg or a tablespoon of apple cider vinegar. The acid helps tenderize the crumb.
Or drizzle it with simple syrup after baking. No one ever complained about extra moisture. Or extra sugar.
Also: store your goodies in an airtight container with a slice of apple. The apple keeps them soft for days. Weird but true.
