16 Best Flour Substitutes for Any At-Home Baker

Similar to all-purpose flour, cake and pastry flours are made from milled wheat, but they have a lower protein content. Cake flour makes baked goods light and tender—and it’s the key ingredient in Ree’s Perfect Pancakes. You can use cake flour and AP flour interchangeably if you’re in a pinch. To make your own cake flour, combine ¾ cup all-purpose flour with 3 tablespoons cornstarch.

Unlike cake flour, bread flour is on the opposite end of the spectrum when it comes to protein. It has a higher protein content that forms even more gluten when the dough is kneaded. It’s perfect for sturdy baked recipes, like (you guessed it) bread! You can use bread flour in place of most flours on a 1:1 ratio, but be careful not to over-mix. Or try using bread flour in Pastor Ryan’s recipe for homemade bread.

First things first: Don’t use self-rising flour in place of all-purpose flour. Self-rising flour is made from a mixture of AP flour, baking powder, and salt, so if you tried to use it in place of AP, you would need to adjust the amount of leavening agent and salt—and that just seems too complicated! Self-rising flour is often used in quick-bread recipes and biscuits. If your recipe calls for self-rising flour and all you have is AP, you can easily make it yourself by combining 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour used.

Unlike refined all-purpose flour, whole wheat flour retains its nutrients and fiber by keeping the grain’s germ and bran intact. It’s made from red wheat, which gives it a darker color, coarse texture, and hearty taste. But be careful when baking with 100% whole wheat flour—it can make your cakes denser and drier. Instead, try using half whole wheat flour and half all-purpose.

You can also find white whole wheat flour in some stores. It’s made from white wheat instead of red, but still has that same nutty flavor as whole wheat.

This nut-based flour, sometimes called almond meal, is made from ground raw almonds. It’s high in fiber, plus it’s gluten-free, paleo-friendly, and low in carbs! Because almond flour doesn’t contain the gluten needed for giving cakes their structure, it’s not recommended to use in place of AP flour. However, if the recipe calls for just a small amount of flour or if you're dredging fried chicken, you can usually swap in almond flour.

This gluten-free flour is made from ground oats. It has a slightly nutty flavor that tastes great in pancakes, waffles, and granola bars. If you simply can’t find any flour at the store, pick up a bag of rolled oats and zap them in a blender or food processor for a few seconds until you have a powder-y, flour-like texture. The fiber from the oats makes it a healthy option for swapping with AP flour!

Another gluten-free option! This flour is ground from a tiny ancient grain that boasts a ton of nutrition, including fiber and magnesium. For best results, use a combination of millet flour and AP flour when baking, unless otherwise called for.

This flour comes in both white and brown rice options. It makes a great flour substitute; however, it tends to be a little gritty, so look for one labeled "finely ground." Try rice flour when making fried calamari or tempura. We especially like brown rice flour for its slightly nutty flavor.

Calling all keto lovers! Coconut flour is a high fiber, low-carb, gluten-free alternative flour made from dried coconut. It has a distinct tropical flavor, so it’s not perfect for all recipes, not to mention it absorbs a ton of moisture, which can make your baked goods dense. Use it in combination with other flours and note that you may need to add extra liquid or fat to the recipe.

Don’t be fooled! Buckwheat flour isn’t actually made from wheat at all, but from buckwheat seeds that are gluten-free. It has a nutty flavor that’s best used as a substitute for AP flour when making chocolate chip pancakes or muffins. Did you know that soba noodles are made from buckwheat flour?

You won’t believe the flavor that spelt flour provides! It’s a type of wheat flour that has a similar protein content to all-purpose, but it has a nutty flavor that’s delicious in chocolate chip cookies. You can use it cup for cup in place of AP, but check to make sure your batter has enough moisture (it may need some adjusting).

Chickpeas (or garbanzo beans) are high in protein and fiber, which makes them super filling. There are so many ways to use chickpeas, but did you know there’s also flour made from chickpeas? It’s great for savory and sweet baked goods.

With more protein than wheat, amaranth flour is a healthy, gluten-free alternative. It can be tender when used in small amounts—try using amaranth flour for up to 25% of all-purpose flour in your recipe, especially scones and pancakes.

Potato flour is made from whole potatoes that have been dried and ground (not to be confused with potato starch). It absorbs moisture really well, which is why it’s great as a thickener for soups and sauces. When it comes to baking with potato flour, it’s best to stick to recipes that call for it.

Rye flour can range from light to dark and has a slightly sour flavor. You may recognize the taste from the classic rye sandwich bread at your local deli. Even though rye flour contains some gluten, it doesn't have a lot, so it needs to be combined with another flour to help it rise. The more rye flour used, the denser the bread will be.

Ree loves using quinoa as the base for this filling roasted vegetable salad, but when quinoa is ground into a flour, it can also be used to add nutty flavor to brownies and quick breads.