01
00 Flour
10.0best for dressing1 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
10.0
all-purpose flour substitute
for dressing.
Dressings hold emulsion at 68-72°F across a 3:1 oil-to-vinegar base where lecithin or mustard drops interfacial tension below 20 mN/m. Flour-based thickeners here must cling to leafy surfaces without pooling, register flavor as-served (no cooked-flour paste notes), and stay suspended for 15 minutes after plating. This page prioritizes room-temp emulsion stability, leaf-coating adhesion, and raw-safe preparation since dressings never reach kill-step temperatures.
top substitutes
adjustment for dressing
1:1 cup in cooked-dressing bases like classic boiled salad dressing. 00's fine grind disperses in 180°F vinegar-egg base without clumping, holding emulsion at 68°F for 30 minutes post-chill. Raw 00 reads gluey at room temp; always cook it first before dressing leafy greens.
02
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
adjustment for dressing
Use half the amount — 1 tbsp cornstarch per 2 tbsp AP — in cooked dressing bases. Cornstarch emulsion stays stable at 68°F for 20 minutes post-chill, coating romaine cleanly at 0.2mL per leaf. Breaks under vinegar past pH 3 after 5 minutes — add acid off-heat at the finish.
03
Arrowroot
6.71:1
Use 2 tsp arrowroot per 1 tbsp flour for thickening sauces; won't work for baking structure
6.7
adjustment for dressing
Use 2 tsp arrowroot per 1 tbsp AP in cooked dressing bases. Arrowroot sets at 160°F within 60 seconds and stays clear at 68°F service — ideal for vinaigrette-style thickeners where clarity matters. Tolerates acid down to pH 3.5 better than cornstarch, so lemon dressings hold 20 minutes without breaking.
show 9 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 cooked warm dressings — hot bacon dressing for spinach, for instance. Bran gives a rustic speckled coating at 68°F service, clinging to sturdy leaves for 8 minutes before wilting them. Nutty note pairs with cured pork fat; skip in delicate citrus vinaigrettes.
05
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
06
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
07
Bread Flour
10.01 cup : 1 cup
Slightly less chewy result; works for most breads
10.0
08
Spelt Flour
10.01 cup : 1 cup
Lighter than whole wheat, gentle swap
10.0
09
Oat Flour
10.01 cup : 1 cup
GF option; best in cookies and muffins
10.0
10
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
11
Cake Flour
6.71 cup : 1 cup
Lower protein yields a more tender crumb; sift twice and use in delicate cakes and pastries
6.7
12
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