Substitute for All-Purpose Flour

Medium-protein wheat flour; the default for most baking.

• Flour & Grains
• 4 options
• Also called ap flour, plain flour

1. 1

   Whole wheat flour1:1 (reduce by 2 tbsp + add 2 tbsp extra liquid)

   Best

   Denser, nuttier, absorbs more liquid. Best to swap half, not all.

   muffins, pancakes, quick breads delicate cakes
2. 2

   1:1 gluten-free flour blend1:1

   Brand matters — look for one with xanthan gum included.

   gluten-free baking
3. 3

   Almond flour + binder1:1 + extra egg or xanthan

   No gluten; results are denser and moister. Can't replace in yeasted breads.

   cookies, pancakes yeast breads
4. 4

   Oat flour1 1/3 cups oat flour per 1 cup AP

   Mildly sweet; more absorbent.

   pancakes, muffins

Other flour & grains swaps

Bread FlourCake FlourSelf-Rising FlourWhole Wheat FlourCornmealCornstarchBread CrumbsPankoRice (white, long-grain)Pasta (dried)CouscousQuinoa

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