All-Purpose Flour
Flours & GrainsThe most versatile wheat flour, used in everything from bread to cakes. Contains moderate protein (10-12%) for structure.
6 substitutes
Substitutes
Whole Wheat Flour
7/8 cup per 1 cup AP flourUse 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
1:1 by weight (not volume)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
1 cup + 2 tbsp per 1 cup AP flourGrind rolled oats in a blender to make at home. Adds slight sweetness and chewiness. Works well in cookies, muffins, and pancakes.
Rice Flour
7/8 cup per 1 cup AP flourLight texture, mild flavor. Works better in combination with other flours. Can be gritty on its own. Common in gluten-free blends.
Cassava Flour
3/4 cup per 1 cup AP flourClosest 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
1/4 cup + 1 extra egg per 1 cup AP flourExtremely absorbent — use only 1/4 the amount and add extra eggs and liquid. Has a subtle coconut flavor. Creates dense, moist baked goods.