01
All-Purpose Flour
10.0best for biscuits1 cup : 7/8 cup
Lighter and grittier; use 3/4 cup AP flour per cup rice flour, loses gluten-free benefit
10.0
rice flour substitute
in biscuits.
Rice Flour layered with fat gives Biscuits their signature flaky lift. The stand-in needs comparable starch and protein to keep those layers distinct.
top substitutes
02
Cornstarch
10.0best for biscuits1/2 cup : 1 cup
Best as thickener sub only
10.0
03
Oat Flour
10.0best for biscuits1 cup : 1 cup
Not GF; adds slight oat flavor
10.0
show 6 more substitutes
04
Sorghum Flour
10.01 cup : 1 cup
Neutral GF flour swap
10.0
05
Millet Flour
10.01 cup : 1 cup
Mild and light, gluten-free; good for flatbreads
10.0
06
Potato Flour
6.73/4 cup : 1 cup
Heavier; use less to avoid density
6.7
07
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup and add extra egg
6.7
08
Cake Flour
6.71 cup : 1 cup
Fine soft flour for delicate bakes; lower protein yields tender crumb, reduce liquid slightly
6.7
09
Cassava Flour
6.71 cup : 1 cup
Grain-free, similar texture; slightly stickier dough
6.7