http://www.realfoodmadeeasy.ca/blog/wp-content/uploads/2009/11/glutenfree-flours-volume-weight.pdf

My experience as a long time gluten free baker: it works out fine either way. You weigh; I measure. You say tomayto; I say tomahto. Yesterday I made a batch of gf brownies and a loaf of gf bread (by measuring) that were outstanding, if I do say so. I brought the brownies to work to our fundraiser for the local food bank and not only did they sell out, nobody knew they were gluten free except my gf co-worker (who I told not to tell anyone else).

These days I bake more by instinct and experience than by strict adherence to a recipe, and I think that variations in the moisture content of flours, how they’ve been stored, the humidity on a particular day, how old the flour is, where the grain was grown, the kind of butter, the quality of the rest of the ingredients, and a whole host of other factors determine how a particular batch of something will turn out. To wit: the posters here who adhered strictly to this recipe but had a dud. In my kitchen, most gf bread recipes are too wet as written. I generally reduce the amount of liquid the first time I use a recipe and then add more until the consistency is right.

Many folks who publish recipes include both weight and volume measurements, recognizing that stubborn adherence to one way of doing things may lose part of their potential audience. If helping people who need to be gluten free have really good tasting bread is the goal, why not be flexible? Include volume measurements. In an ideal world, that’s what I would like to see. I think there is a bit too much dogma in insisting that weighing is the only way to go, because my experience shows that it isn’t!

One final point about this specific recipe in what is becoming a far too long comment: I tried a flax slurry in another bread recipe and it turned out tasty but unpleasantly gummy and moist. Now, some might say that it was because I measured instead of weighed. But, I tried the same recipe without the flax a couple of times more to see if I could keep the flavor and lose the gumminess. It worked, and has become my favorite bread. Turns out great every time.

And, if I get around to doing the gram to volume conversions for this recipe, I’ll post them here for everyone to enjoy!

Although I still get anxious about cooking for guests with serious dietary restrictions, I’ve become comfortable using alternate ingredients. It really isn’t that much of a hassle, and the end products are usually just as good as the original ones containing gluten.

I say “usually” because my biggest challenge so far has been developing a vegan, gluten-free crepe recipe. They taste alright, but the texture is always a little off – kind of rubbery – and they tear easily.

It would be terrific to have a resource that lists common dairy and gluten-containing ingredients, and offers alternatives in the correct ratio.