01
Whole Wheat Flour
10.0best for pie crust1 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 substitute
in pie crust.
Pie crust demands All-Purpose Flour that can form flaky layers when worked with cold fat. Substitutes must handle lamination without turning tough or crumbly.
top substitutes
02
Rice Flour
10.0best for pie crust7/8 cup : 1 cup
Gluten-free with gritty texture; blend with tapioca starch for better crumb in cakes and cookies
10.0
03
Rye Flour
10.0best for pie crust1 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
show 14 more substitutes
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
07
Oat Flour
10.01 cup : 1 cup
GF option; best in cookies and muffins
10.0
08
00 Flour
10.01 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
10.0
09
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
10
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
11
Crumbs Bread
6.71 1/2 cup : 1 cup
Dry breadcrumbs as coating or filler only; won't thicken sauces or provide gluten structure for baking
6.7
12
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
13
Arrowroot
6.71:1
Use 2 tsp arrowroot per 1 tbsp flour for thickening sauces; won't work for baking structure
6.7
14
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
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
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra eggs
6.7
17
Cassava Flour
6.71 cup : 1 cup
Grain-free 1:1 swap, closest texture match
6.7