Even the best-stocked pantry can run out of flour or come up short on the variety of flour needed for a recipe. And when that happens, you, the home baker, will find yourself scouring the Internet for substitutes.
That’s because you know better than swapping in all-purpose flour, an all-around flour that’s good for many applications but not particularly great at any, for cake flour, which yields cakes with a delicate, tender crumb unlike any other flour variety.
It comes down to the flour’s coarseness and gluten content (gluten being the protein in flour that gives your baked goods structure and strength). To continue with our example, all-purpose flour is a flour of medium coarseness and a moderate gluten content between 10 and 12%. Cake flour, on the other hand, is finely milled and has between 6 and 8% gluten.
To substitute all-purpose flour for cake flour, you need to “weaken” it. This is done by reducing its gluten content. Skip this step, and your cake will come out chewy and tough.
Fortunately, you landed here. As an avid home baker and trained cook, I wrote this guide to take the guesswork out of flour substitution. And yes, before you ask, it will go over how to swap one flour for another and cover gluten-free flour alternatives; see below.
Wheat-Based Flours
Most flours contain gluten, a plant protein, because they’re milled from wheat.
It’s not that the gluten is added to those flours; it’s that gluten is naturally present in wheat. Gluten gives dough strength and elasticity by forming a mesh of gluten strands when kneaded, allowing bread to rise and pasta strands to hold their shape, even with prolonged cooking.
Flours with a low gluten content, referred to amongst bakers as weak flours, form a weaker gluten mesh that yields tender, delicate, crumbly baked goods. Flours with a high gluten content, called strong flours, form a resilient gluten mesh for chewy and firm goods like bread.
All-purpose flour is right in the middle, which can be both a plus and a minus depending on the application.
The general rule for swapping one type of flour for another goes like this:
- Weak flour must be strengthened in order to substitute strong flour. This is done either by adding wheat gluten to the flour or mixing it with the stronger flour itself.
- Strong flour must be weakened to substitute weak flour. This is done by incorporating a low-protein starch into the flour. It can also be done by adding fat, acid, or reducing the kneading time, since kneading develops the gluten.
For the specifics on substituting one type of wheat-based flour for another, refer to the table below.
| Flour | Flour Strength | Protein Content | Substitutes |
|---|---|---|---|
| Cake flour | Weak flour | 6–8% | • DIY cake flour: For every 1 cup of all-purpose flour, remove 2 tablespoons. Then, add 2 tablespoons of cornstarch. Sift together thoroughly (at least 5 times!) to ensure even distribution. This reduces the overall protein content and mimics the fine texture of cake flour. • Pastry flour (straight substitution): Pastry flour is a good substitute, though it’s hard to find and slightly higher in protein. Use a 1:1 substitution. |
| Pastry flour | Weak flour | 8–9% | • Cake flour (straight substitution): While cake flour is lower in protein, it can be used if you’re careful not to overmix. • DIY pastry flour: Mix 1 1/3 cups all-purpose flour with 2/3 cup cake flour. This blend approximates the protein content of pastry flour. Sift well. • Weakened all-purpose flour: For a slightly lighter texture, you can use all-purpose flour, but reduce the amount of kneading or mixing to avoid overdeveloping the gluten. You can also replace 1-2 tablespoons of the all-purpose flour per cup with cornstarch (though this is closer to a cake flour substitute). |
| All-purpose flour | Moderate flour | 10–12% | • Bread flour mixed with cake or pastry flour: For the closest approximation, you can create a blend. A 50/50 mix of bread flour and either cake or pastry flour will give you a protein content close to all-purpose. Sift well to combine. This gives the best balance of structure and tenderness. • Bread flour mixed with whole-wheat flour: 30% whole wheat and 70% bread flour blend approximates the protein content and flavor (but not texture) of all-purpose flour. • Weakened bread flour: Bread flour can be used, but since it has a higher protein content, you’ll want to reduce the amount of kneading/mixing to avoid a tough texture. You may also need to slightly reduce the amount of liquid in the recipe, as bread flour absorbs more. Start by reducing the liquid by about 2 tablespoons per cup of flour and adjust as needed to achieve the right consistency. The result will be a bit chewier. • Strengthened pastry flour: Pastry flour can also be used, but it will result in a more tender, delicate crumb. This is desirable for some recipes (like pie crusts or certain cookies) but not for others (like yeast breads). You might need to add slightly more liquid, as pastry flour absorbs less. • Cake flour (straight substitution; not recommended unless you have no other choice): Cake flour is generally not a good substitute for all-purpose flour, as its low protein content will result in a very weak structure. It’s only suitable for recipes where a very tender, delicate crumb is desired, and where there are other binding agents (like eggs) present. Expect a significant difference in texture. |
| 00 flour (Italian pizza flour) | Moderate flour | 11-12% | • Bread flour and all-purpose flour: This is your best bet for replicating the texture and chew of a “00” pizza crust. Here’s a good starting ratio: 70% Bread Flour, 30% All-Purpose Flour. Sift together thoroughly. This blend targets the protein range and provides a good balance of strength and extensibility. • All-purpose flour (with adjustments): If you only have all-purpose flour, it can work, but you’ll need to consider a thing or two. Since all-purpose flour has a lower protein content than 00 flour, you will find the dough less strong and elastic. To compensate, reduce the hydration slightly. Start with about 2-3% less water than the recipe calls for. “00” flour often absorbs a bit less water than all-purpose. Add more water only if needed to achieve the right consistency. Also consider a longer autolyse. An autolyse (letting the flour and water rest together before adding yeast and salt) can help improve the gluten development of all-purpose flour. A 30-60 minute autolyse is beneficial. Lastly, don’t overwork the dough. Be gentle when kneading. Overworking all-purpose flour can make the crust tough. |
| Bread flour | Strong flour | 12-14% | • All-purpose flour (straight substitution): You can use all-purpose flour in a 1:1 ratio, but the final product will have a less chewy texture. This is acceptable for some breads, but not ideal for artisan loaves or bagels. • All-purpose flour strengthened with wheat gluten: For every 1 cup of bread flour needed, use 1 cup of all-purpose flour minus 1 teaspoon, and add 1 teaspoon of vital wheat gluten. Whisk together thoroughly. This method is preferred for the best results. Be prepared to adjust liquid as mentioned above. |
| Whole-wheat flour | Strong flour | 13-16% | • Bread flour (straight substitution): Bread flour could substitute whole-wheat flour at a 1:1 ratio, though some bakers may miss the heartier flavor and texture. • All-purpose flour mixed with whole-wheat flour: Using all-purpose flour for a 1:1 substitution will yield a lighter loaf. This may require additional liquid due to all-purpose flour’s lower protein content. • Bread flour mixed with whole-wheat flour: A blend of 75% bread flour and 25% whole wheat is an excellent alternative. This will increase the protein content a bit, mimicking all-purpose, but will yield a 100% whole wheat result. |
Gluten-Free Flours
Baking without gluten can be tricky, as gluten gives structure and elasticity to baked goods. Still, if you or someone you’re baking for are gluten sensitive, gluten-free flours are your only option.
Gluten-free flours can be grouped, at least generally, into nut flours, grain/seed flours, and starches. The flours in each group are suitable for certain applications and bring unique qualities to the final product.
Unlike wheat flour, which is used on its own, gluten-free flours are best used in combination. Mixing multiple flours and starches together helps mimic the structure and texture that gluten otherwise provides.
Refer to the table below for a list of the most common gluten-free flours and their substitutes.
| Flour Variety | Flour Group | Flavor Profile | Best Use and Substitutes |
|---|---|---|---|
| Almond flour | Nut four (Protein-rich, binding) | Nutty, slightly sweet | Best Use: As part of a blend, usually 25-50% of the total flour. Adds moisture and tenderness. Substitution Notes: Cannot be substituted 1:1 for wheat flour. Often combined with starches (tapioca, arrowroot, potato) and/or other grain flours (rice, sorghum). Almond meal is coarser than almond flour. |
| Coconut flour | Nut four (Protein-rich, binding) | Sweet, coconut flavor | Best Use: In small amounts (usually less than 25% of a blend) due to its high absorbency. Adds a distinct coconut flavor. Substitution Notes: Extremely absorbent; requires significantly more liquid and eggs than other flours. Not a direct substitute for any other flour. Best in recipes specifically designed for it. |
| White rice flour | Grain/seed flour (starchy) | Neutral | Best Use: As part of a blend, often 50% or more. Provides a light texture, but can be gritty if not finely ground. Substitution Notes: Often combined with starches and other gluten-free flours. By itself, it can result in a gummy or dry texture. |
| Brown rice flour | Grain/seed flour (starchy) | Slightly nutty | Best Use: Similar to white rice flour, but with a slightly nuttier flavor and denser texture. Substitution Notes: Often interchangeable with white rice flour, but may require slightly more liquid. |
| Sorghum flour | Grain/seed flour (starchy) | Mild, slightly sweet | Best Use: As part of a blend, often 25-30%. Adds a slightly sweet flavor and a softer texture than rice flour. Substitution Notes: A good all-purpose gluten-free flour option in blends. |
| Oat flour | Grain/seed flour (starchy) | Mild, slightly oaty | Best Use: Adds a slightly sweet, oaty flavor and a moist texture. Good for cookies, muffins, and quick breads. Use certified gluten-free oat flour if necessary. Substitution Notes: Can be used in blends up to 30%. Some find it has a slightly gummy quality. Can be made at home by grinding rolled oats. |
| Chickpea flour | Bean flour (Protein-rich) | Beany, slightly bitter | Best Use: In savory applications, often in small amounts (10-20% of a blend). Adds protein and binding. Substitution Notes: Has a strong flavor that can be overpowering. Often used in flatbreads, fritters, and as a binder. |
| Tapioca starch (tapioca flour) | Starch (thickener) | Neutral | Best Use: Adds lightness and chewiness to gluten-free baked goods. Helps with binding. Substitution Notes: Often used in combination with other flours and starches. Can be used interchangeably with arrowroot powder. |
| Arrowroot powder | Starch (thickener) | Neutral | Best Use: Similar to tapioca starch; adds lightness and acts as a binder. Substitution Notes: Interchangeable with tapioca starch. |
| Potato starch | Starch (thickener) | Neutral | Best Use: Adds moisture and a soft texture. Helps with binding. Substitution Notes: Not the same as potato flour. Often used in combination with other flours and starches. |
| Buckwheat flour | Other | Distinct, earthy and slightly bitter | Best Use: Pancakes and noodles. Substitution Notes: Although its name includes the word “wheat,” buckwheat is naturally gluten-free. Don’t use it as a 1:1 substitute for wheat flours. Combines well with rice, tapioca, and sorghum flours. |