Whole-Grain Substitutes
8 substitutes across 5 ingredients tagged whole-grain.
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.
Oat Flour
Grind rolled oats in a blender to make at home. Adds slight sweetness and chewiness. Works well in cookies, muffins, and pancakes.
Substitutes
Rolled Oats
Pulse in food processor for finer texture. Adds a hearty, slightly nutty flavor. Great binder for meatballs and veggie burgers.
Substitutes
Farro
Ancient wheat grain with a chewy texture and nutty flavor. More fiber and protein than rice. Takes longer to cook (25-30 min). Great in hearty dishes.
Substitutes
Whole Wheat Flour + Baking Powder + Salt
Denser, nuttier. Add extra liquid to recipe.
Substitutes
Spelt Flour
Nutty, slightly sweet. Ancient grain. Contains gluten but less than wheat.
Oat Flour
Make by blending rolled oats. Mild, slightly sweet. No gluten structure.
White Whole Wheat Flour
Same nutrition as regular whole wheat but milder flavor. Best of both worlds.