01
Cake Flour
6.7best for dessert1 cup : 1 cup
Lower protein yields a more tender crumb; sift twice and use in delicate cakes and pastries
6.7
all-purpose flour substitute
for dessert.
Dessert flour work lives at sugar-to-flour ratios above 1:1 and fat-to-flour above 0.5:1, where tenderizers outpace gluten development. A 1-point protein shift changes crumb from velvety to rubbery in a 325°F custard cake. This page ranks substitutes by mouthfeel at room-service temperature (68°F), sweetness carriage without muddying, and the specific sugar-fat-water balance that keeps a genoise at 4.2cm rise without collapse.
top substitutes
adjustment for dessert
1:1 cup in tender desserts like chiffon and sponge. Cake flour's 7-9% protein keeps sugar-fat-water ratio clean — at 1:1 sugar-to-flour, AP turns chewy but cake flour stays velvety. Sift twice; unsifted cake flour packs 12% denser. Best mouthfeel at 68°F service after 20-minute counter rest.
02
Rice Flour
10.0best for dessert7/8 cup : 1 cup
Gluten-free with gritty texture; blend with tapioca starch for better crumb in cakes and cookies
10.0
adjustment for dessert
Use 0.875 cup rice flour per cup AP in gluten-free desserts. Blend with 2 tbsp tapioca starch per cup to cut grit — raw rice flour's 80-micron particles turn sandy on the tongue at 68°F. Add 1 tsp xanthan gum per cup for structure; without it, cakes collapse 5 minutes out of 350°F oven.
03
00 Flour
10.0best for dessert1 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
10.0
adjustment for dessert
1:1 cup in Italian desserts like pasta frolla or crostata. 00's 12% protein toughens dessert crumb unless fat exceeds 55% of flour weight — overwork past 6 knead strokes and cookies turn cracker-hard. Best at 325°F with butter blocks cold at 40°F to limit gluten development.
show 13 more substitutes
04
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
adjustment for this dish
Use 1.5 tbsp whole wheat per tbsp AP in dessert recipes with strong flavor carriers — molasses, brown sugar, spices. Bran muddies delicate custards but deepens gingerbread and carrot cake. Add 1 tbsp extra water per cup and bake at 325°F — bran absorbs 10-15% more moisture, drying dessert crumb within 12 minutes of cooling.
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
07
Oat Flour
10.01 cup : 1 cup
GF option; best in cookies and muffins
10.0
08
Sorghum Flour
10.01 cup : 1 cup
Mild nutty flavor; blend 50/50 with AP flour for muffins and quick breads to maintain good rise
10.0
09
Potato Flour
6.75/8 cup : 1 cup
Heavy and starchy; use 5/8 cup per cup AP flour for thickening, adds dense moist crumb in baking
6.7
10
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra eggs
6.7
11
Cassava Flour
6.71 cup : 1 cup
Grain-free 1:1 swap, closest texture match
6.7
12
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
13
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
14
Arrowroot
6.71:1
Use 2 tsp arrowroot per 1 tbsp flour for thickening sauces; won't work for baking structure
6.7
15
Rolled Oats
6.71 1/3 cup : 1 cup
Pulse into flour for baking; adds hearty chew and nutty flavor, best in cookies and muffins
6.7
16
Cornmeal
6.71/3 cup : 1 cup
Gritty texture, not a thickener; use in breading or cornbread only, not for sauce or batter structure
6.7