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
vegan all-purpose flour
substitute.
15 vegan substitutes for all-purpose flour — top pick Whole Wheat Flour at 100% function match.
all substitutes on this page are vegan
top substitutes
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
show 12 more substitutes
04
Bread Flour
10.01 cup : 1 cup
Slightly less chewy result; works for most breads
10.0
05
Spelt Flour
10.01 cup : 1 cup
Lighter than whole wheat, gentle swap
10.0
06
Oat Flour
10.01 cup : 1 cup
GF option; best in cookies and muffins
10.0
07
00 Flour
10.01 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
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
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
10
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
11
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
12
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
13
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
14
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra eggs
6.7
15
Cassava Flour
6.71 cup : 1 cup
Grain-free 1:1 swap, closest texture match
6.7
pitfalls to avoid
watch out
Whole Wheat Flour: Denser crumb than all-purpose flour
watch out
Whole Wheat Flour: Use 3/4 cup plus 2 tbsp per cup AP flour
watch out
Rice Flour: Slightly gritty mouthfeel in cakes
watch out
Rice Flour: No gluten — blend with tapioca for structure
watch out
Rye Flour: Denser and heavier crumb than AP flour
watch out
Rye Flour: Pure rye won't rise well in yeast bread
watch out
Rye Flour: Earthy flavor changes taste of mild baked goods
watch out
Cake Flour: Too little gluten protein for yeast bread
watch out
Rolled Oats: Heartier chew and denser crumb
watch out
Rolled Oats: Adds nutty oat flavor to baked goods
watch out
Crumbs Bread: No gluten structure for baking or thickening
watch out
Cornmeal: Gritty coarse texture in batters
watch out
Cornmeal: Cannot thicken sauces or bind dough
watch out
Coconut Flour: Use only 1/4 cup per cup AP flour, plus extra eggs
watch out
Coconut Flour: Much denser and heavier crumb