You reach for the bag of all-purpose flour, ready to whip up your favorite recipe, only to realize—uh-oh—it's empty. Or maybe your stomach rebels at the mere thought of gluten. Or perhaps you're just feeling adventurous, ready to shake things up in the kitchen.
Whatever the case, if you're searching for flour substitutes, you're in the right place.
You might be thinking, "Is there really a good substitute for all-purpose flour in baking? Will it actually taste good? We can confidently say, yes! There's a whole world of flour substitutes, each with its own unique flavor, texture, and even health benefits to your baking.
And once you crack the code on how to use them, you might never look at plain old all-purpose flour the same way again.
So, let’s dive into this flour-y adventure together—because your next batch of cookies, muffins, or bread might just be better than ever. Below you'll find 16 flour substitutes for baking!
SHOP FLOUR SUBSTITUTES HERE
17 SUBSTITUTES FOR FLOUR IN BAKING
1. Spelt Flour
If you love the familiarity of wheat but want something a little more wholesome, spelt flour is your friend. Spelt flour is made from spelt, an ancient grain that is related to modern wheat. It has a slightly nutty flavor and a lighter texture compared to whole wheat flour. White spelt flour is often used as a substitute for all-purpose flour as it has a similar texture and gluten content. Use it in muffins, pancakes, or cookies, and you’ll hardly notice the difference.
- Ratio: Swap 1:1 for all-purpose flour.
- Pro Tip: Spelt has a weaker gluten structure, so avoid overmixing if you want light and fluffy results.
BUY IT: Organic white spelt flour
2. Kamut Khorasan Flour
Ancient grains like Kamut (aka Khorasan wheat) have been around for thousands of years—literally. It has a rich, buttery flavor that makes bread and pastries taste extra indulgent. Whole-grain kamut flour is an excellently nutritious substitute for any recipe calling for wheat flour.
- Ratio: Use 1:1, but note that Kamut absorbs more liquid, so you may need to add extra moisture.
- Best for: Bread, pie crusts, hearty cookies, muffins, homemade tortillas, and pizza crust.
BUY IT: Kamut Khorasan flour
3. Soy Flour
This one’s a protein powerhouse! Since soy flour has a higher protein content than wheat flour, it can help improve the structure and texture of baked goods, as well as provide additional nutritional benefits such as vitamin K, riboflavin, folate, phosphorus, potassium, magnesium, copper and manganese. However, soy flour has a distinctive flavor that may not be used for all recipes, so it is important to experiment with small amounts first to find the right balance.
- Ratio: Replace up to 25% of all-purpose flour.
- Best for: Quick breads, muffins, brownies, and dense cakes.
BUY IT: Organic soy flour
4. Rye Flour
Rye flour gives baked goods a deep, slightly tangy flavor. Dark rye flour is a good source of fiber, vitamins, and minerals. It is high in antioxidants, which may help reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Additionally, the fiber content in rye flour can help improve digestion and promote satiety.
- Ratio: Replace up to 50% of all-purpose flour.
- Best for: Rye bread, but it also works in cookies and muffins.
- Pro Tip: Rye holds onto moisture well, making your bakes extra soft.
BUY IT: Organic dark rye flour
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5. Oat Flour
This one’s a no-brainer if you love oat-based treats. Oat flour is made by grinding and sifting whole oat groats in a natural stone mill and makes for a dry, free-flowing powder, free of hard lumps. It’s naturally gluten-free (as long as you use certified GF oats) and brings a light, slightly sweet flavor. Oat flour is packed with antioxidants and has more protein and fat than most traditional flours.
- Ratio: Use 1 1/3 cups oat flour for every 1 cup of all-purpose flour.
- Best for: Pancakes, muffins, and chewy cookies.
6. Barley Flour
Barley flour is made from whole barley grains ground into a fine powder. It is often used as a healthier alternative to wheat flour, as it has a lower glycemic index and is high in fiber and other nutrients.
Barley flour is mild, slightly sweet, nutty, and great for keeping baked goods moist. However, it’s low in gluten, so it works best when combined with other flours.
- Ratio: Replace up to 50% of all-purpose flour.
- Best for: Biscuits, scones, and banana bread.
BUY IT: Organic barley flour
7. Rice Flour
Light and slightly gritty, rice flour is a popular gluten-free option, which makes it an excellent choice for people with celiac disease or gluten sensitivity. Brown rice flour is a whole grain flour that retains the bran and germ of the rice grain. It is a good source of fiber, B vitamins, and minerals such as magnesium, phosphorus, and manganese.
- Ratio: Use 7/8 cup rice flour for every 1 cup of all-purpose flour.
- Best for: Cakes, cookies, and gluten-free baked goods.
- Pro tip: It’s best used in combination with other flours to prevent crumbliness.
BUY IT: Organic brown rice flour
8. Buckwheat Flour
Despite the name, buckwheat isn’t wheat at all, but it is actually a fruit that is closely related to wild rhubarb! The nutritional profile of buckwheat is quite impressive. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. It has an earthy, slightly nutty taste and works well in both sweet and savory baking.
- Ratio: Replace up to 50% of all-purpose flour.
- Best for: Pancakes, crepes, and rustic breads.
BUY IT: Organic buckwheat flour
9. Chickpea Flour
Packed with protein and fiber, chickpea flour (or garbanzo flour) has a mild, slightly beany taste that disappears in baked goods. Chickpea flour is stone-ground from rich and hearty whole garbanzo beans. It is high in fiber and has 5g protein per serving. Chickpea flour is a popular ingredient for gluten-free baking and can also be used to replace eggs for omelets or even the Spanish omelet.
- Ratio: Use 3/4 cup chickpea flour for every 1 cup of all-purpose flour.
- Best for: Flatbreads, brownies, gluten-free baked goods, and thickening batters.
BUY IT: Chickpea flour
10. Tapioca Flour
Tapioca flour (or starch) is a game-changer for adding chewiness and elasticity to gluten-free baking. Made from yuca, a plant common to South America, this starchy, slightly sweet grain-free flour is extremely smooth, never discolors, and contains no discernable taste or smell.
- Ratio: Replace up to 25% of all-purpose flour.
- Best for: Gluten-free bread, pizza crusts, and thickening sauces, soups, and pies.
BUY IT: Tapioca flour
11. Millet Flour
Mild, slightly sweet, and nutritious, millet flour is another great gluten-free alternative. It creates soft, delicate textures in baked goods.
- Ratio: Use up to 50% of the total flour in a recipe.
- Best for: Muffins, cakes, quick breads, flatbreads, .
- Pro tip: With minimal gluten, millet flour is often combined with wheat flour, cornflour or tapioca starch before use.
BUY IT: Organic millet flour
12. Einkorn Flour
Einkorn is an ancient variety of wheat that has not undergone the same hybridization and genetic modifications as modern wheat, which can make it more tolerable for some people with digestive issues. It has a light texture and a slightly sweet flavor.
- Ratio: Use 1:1, but reduce liquid slightly.
- Best for: Cookies, cakes, and soft breads.
BUY IT: Organic einkorn flour
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13. Potato Flour
Not to be confused with potato starch, potato flour is made from whole dehydrated potatoes. It adds moisture and a subtle potato taste. Potato flour is gluten-free, which makes it a great alternative to wheat flour for people with gluten sensitivities or celiac disease. Potato flour is also high in fiber, potassium, and vitamin C.
- Ratio: Replace up to 25% of all-purpose flour.
- Best for: Bread, rolls, and thickening soups, sauces, and gravies without altering the taste. It can also be used in gluten-free baking to add structure and moisture to baked goods.
BUY IT: Potato flour
14. Casava Flour
Cassava flour is made from the whole cassava root and has a mild flavor and fine texture that works well in just about anything. It’s a fantastic grain-free and gluten-free option.
- Ratio: Use 1:1 for all-purpose flour.
- Best for: Cookies, tortillas, and cakes.
BUY IT: Cassava flour
15. Quinoa Flour
Nutty and packed with protein, quinoa flour is a nutritious alternative that adds a slightly earthy, nutty flavor to baked goods. It is a natural source of dietary fiber and features all eight essential amino acids. Quinoa is easily digestible and gluten-free and is versatile for baking.
- Ratio: Replace up to 50% of all-purpose flour.
- Best for: Muffins, pancakes, and dense breads.
BUY IT: Quinoa flour
16. Almond flour
Almond flour (or almond meal) is soft, slightly sweet, and naturally gluten-free. It’s a staple in low-carb and grain-free baking, adding moisture and a subtle nuttiness to cookies, cakes, and muffins. Natural almond meal has a coarser texture and subtly sweet flavor, adding a nutty twist to baked goods. Whereas blanched almond meal is pure white in color because of the removed almond skins, creating a slightly less coarse texture than natural almond meal.
- Ratio: Replace 1:1 in some recipes, but expect a denser texture. It works best in combination with another flour or extra eggs for structure.
- Best for: Cookies, cakes, and muffins
BUY IT: Natural almond meal
17. Coconut Flour
Coconut flour is super absorbent, meaning a little goes a long way. It’s naturally grain-free and adds a hint of coconut flavor.
- Ratio: Use ¼ to ⅓ cup of coconut flour for every 1 cup of all-purpose flour, and increase the liquid in your recipe (like eggs or milk).
- Best for: Pancakes, waffles, quick breads, cookies, and brownies
- Pro tip: Works well mixed with almond flour or other gluten-free flours for better texture.
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