G: Yes, gluten-free flour generally absorbs less liquid than wheat flour. This difference is primarily due to the absence of gluten, the protein in wheat that contributes to the structure and elasticity of dough.

Here are some reasons for this difference:

1. Gluten Structure: Gluten helps trap and hold moisture in wheat-based doughs, giving them their characteristic elasticity and chewiness. Without gluten, gluten-free flours do not have the same capacity to retain moisture.

2. Starch Content: Gluten-free flours often contain more starches (such as rice flour, potato starch, or tapioca starch), which do not absorb as much water as wheat flour.

3. Fiber and Other Ingredients: Many gluten-free flours include additional ingredients like xanthan gum or guar gum to mimic the binding properties of gluten. These ingredients can affect moisture absorption, but the overall absorption is still typically lower than that of wheat flour.

When substituting gluten-free flour for wheat flour, it's common to use slightly less liquid, or you may need to adjust other aspects of the recipe to achieve the desired consistency.

G: When substituting gluten-free flour for wheat flour, you generally need about 10–15% more gluten-free flour to achieve a similar consistency to wheat-based doughs or batters. This means the ratio is approximately 1.1:1 to 1.15:1 gluten-free flour to wheat flour.

For example, if a recipe calls for 1 cup of wheat flour, you would use about 1.1 to 1.15 cups of gluten-free flour. However, this ratio can vary depending on the specific gluten-free flour blend and the recipe.

It’s always a good idea to start with the lesser amount and adjust as needed, based on the texture of your dough or batter.