rye flour substitute
in soup.

Rye Flour thickens Soup into a silky, spoonable consistency without lumps. The replacement must dissolve or swell cleanly in hot liquid.

top substitutes

01

All-Purpose Flour

10.0best for soup
1 cup : 1 1/4 cup

Dense tangy flour; use 3/4 cup AP flour per cup rye flour, loses distinctive sour flavor

02

Whole Wheat Flour

10.0best for soup
1 cup : 1 cup

Similar density, less tangy

03

Spelt Flour

10.0best for soup
1 cup : 1 cup

Lighter rye-like flavor

show 2 more substitutes
04

Buckwheat Flour

10.0
1 cup : 1 cup

Dark and earthy, GF option

05

Bread Flour

10.0
1 cup : 1/2 cup

Blend 50/50 with AP flour; dense result

other things you can make with rye flour

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