01
Whole Wheat Flour
10.0best for pie crust1 cup : 1 cup
Not GF; similar hearty texture
10.0
oat flour substitute
in pie crust.
A good Pie Crust depends on Oat Flour for structure and flakiness when baked. The substitute must form a workable dough that bakes up crisp, not tough.
top substitutes
02
All-Purpose Flour
10.0best for pie crust1 cup : 1 cup
Lighter result, not GF
10.0
03
Spelt Flour
10.0best for pie crust1 cup : 1 cup
Mild nutty flavor, not GF
10.0
show 9 more substitutes
04
Buckwheat Flour
10.01 cup : 1 cup
Earthier but GF compatible
10.0
05
Rice Flour
10.01 cup : 1 cup
Not GF; adds slight oat flavor
10.0
06
Sorghum Flour
10.01 cup : 1 cup
Mild flavor, similar density
10.0
07
Barley Flour
10.01 cup : 1 cup
Slightly sweet grain flour with mild chew; similar protein, adds hearty depth to breads and muffins
10.0
08
Bread Flour
10.01 cup : 1/2 cup
Blend with AP flour; adds moisture and softness
10.0
09
Cornmeal
6.71 cup : 1 cup
Coarser grind adds gritty texture; toast first for nutty flavor, works in breading and corn-based batters
6.7
10
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra liquid
6.7
11
Cake Flour
6.71 cup : 1 cup
Finer, lower-protein flour yields tender crumb; sift before measuring and reduce liquid by 1-2 tbsp
6.7
12
Crumbs Bread
5.01 cup : 1 cup
Coarse crumbs add crunch, not binding power; use in toppings and breading, not as a flour replacement in batter
5.0