I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure.
Should almond flour be given the same treatment as wheat flour, or should it be packed like brown sugar? What about other types of non-wheat flour? I've never seen any recipe address this topic, so short of finding recipes that go by weight, I'd love some guidance.
Sent by Lisa
Editor: Great question, Lisa! Hopefully some of our readers with gluten-free baking experience will have some helpful advice.
Readers, what is your method for measuring gluten-free flours?
(Image: Sarah Rae Trover)