01
Whole Wheat Flour
10.01 1/2 tbsp : 1 tbsp
Denser and nuttier; use 3/4 cup plus 2 tbsp per cup AP flour, and add extra liquid to the dough
10.0
all-purpose flour substitutes
17 substitutes · avg score 8.4 · Refined wheat flour with moderate protein (~10-12%) that works for cookies, cakes, quick breads, and most everyday baking. The baseline flour when a recipe just says 'flour'.
quick swaps (averaged across uses)
02
Rice Flour
10.07/8 cup : 1 cup
Gluten-free with gritty texture; blend with tapioca starch for better crumb in cakes and cookies
10.0
03
Rye Flour
10.01 1/4 cup : 1 cup
Darker and denser with earthy flavor; blend 50/50 with AP flour for bread, pure rye won't rise well
10.0
04
Cornstarch
10.01 tbsp : 2 tbsp
Use half the amount for thickening; mix with cold water first, and don't boil or it thins out
10.0
05
Bread Flour
10.01 cup : 1 cup
Slightly less chewy result; works for most breads
10.0
06
Spelt Flour
10.01 cup : 1 cup
Lighter than whole wheat, gentle swap
10.0