Cookie and cake recipes typically call for some sort of wheat flour, such as all-purpose or cake flour. These flours contain various levels of gluten. If, however, you are baking for someone on a gluten-free diet, you need to look for a way to replace the traditional flour used. Rice and potato flours are two possible alternatives. While these flours do not contain gluten and absorb greater amounts of moisture than their counterparts, with a few changes to your recipe, you can still make moist and tasty baked goods.
Measure your rice of potato flour and place into the mixing bowl. Because rice and potato flour absorb more moisture than wheat flour, the substitution ratio is slightly different. If using rice flour, Colorado State University Extension recommends substituting 7/8 cup rice flour for every 1 cup of all-purpose flour. If using potato flour, substitute 5/8 cup for every 1 cup your recipe calls for.
Combine the remaining ingredients as directed. Because rice or potato flour absorbs more moisture, often resulting in dry or crumbly baked goods, you may need to adjust the moisture amount in your recipe. Add an additional egg or a few tablespoons of water or other liquid if necessary to reach the desired batter or dough consistency.
Place your batter or dough into or onto your pan and bake as directed.