All-Purpose Flour
Flours & GrainsThe most versatile wheat flour, used in everything from bread to cakes. Contains moderate protein (10-12%) for structure.
6 tested substitutes
·Most popular swap: Whole Wheat Flour
Substitutes
Whole Wheat Flour
Use slightly less as whole wheat absorbs more liquid. Creates denser, heartier baked goods with a nutty flavor. For lighter results, use half whole wheat, half AP.
Almond Flour
Grain-free and low-carb but behaves very differently. Needs a binding agent (extra egg). Produces dense, moist results. Not a 1:1 cup-for-cup swap.
Oat Flour
Grind rolled oats in a blender to make at home. Adds slight sweetness and chewiness. Works well in cookies, muffins, and pancakes.
Rice Flour
Light texture, mild flavor. Works better in combination with other flours. Can be gritty on its own. Common in gluten-free blends.
Cassava Flour
Closest grain-free flour to all-purpose in function. Made from whole cassava root. Works in most recipes with only minor adjustments. No nutty taste.
Coconut Flour
Extremely absorbent — use only 1/4 the amount and add extra eggs and liquid. Has a subtle coconut flavor. Creates dense, moist baked goods.