All purpose flour substitutes
All purpose flour substitutes — 7 options, ranked, with the exact amount
Use Bread flour
Same amount as the all purpose flour
High-protein wheat flour (12-14% protein) that creates chewier, more structured baked goods.
The best substitutes for all purpose flour are bread flour, cake flour, or whole wheat flour, depending on the use.
All-purpose flour is the structure. Its protein turns into gluten the moment it is wet and worked, and that stretchy network is what traps gas and sets into a crumb — the same protein and starch is what thickens a gravy.
- The tweak —
- May need to adjust liquid content slightly.
- Best for —
- bread
Updated 26 Jul 2026 · no sponsored swaps
Bindingprimary
Wetted and stirred, its proteins link into gluten — a stretchy net that traps whatever gas the leavener makes and firms in the oven into a crumb that holds together instead of crumbling. At 10–11% protein it makes enough of that net for bread and not so much that a muffin turns rubbery, which is the whole meaning of all-purpose.
Thickeningsecondary
Cooked in fat as a roux, or whisked into cold liquid first, its starch swells and turns pan drippings into gravy. It needs a good two minutes of simmering after it thickens or it tastes of raw dough, and it always leaves the sauce opaque.
Every option, one card
Ranked| # | Substitute | Instead of all purpose flour |
|---|---|---|
| 1 | Bread flourbread | Same amount |
| 2 | Cake flourcakes | 1 cup minus 2 tbsp cake flour + 2 tbsp cornstarch per 1 cup all-purpose |
| 3 | Whole wheat flourbread | Same amount |
| 4 | Gluten-free flour blendcakes | Same amount |
| 5 | Almond flourcookies | 1 cup almond flour + 1 egg per 1 cup all-purpose |
| 6 | Coconut flourpancakes | ¼ cup coconut flour + 4 eggs per 1 cup all-purpose |
| 7 | Rice flourcakes | Same amount |
Bread flour
similar taste · chewier, more structured
High-protein wheat flour (12-14% protein) that creates chewier, more structured baked goods.
- Covers
- Binding
- Thickening
- Best for
- bread, pizza dough, bagels, pretzels, rolls
- Prep
- May need to adjust liquid content slightly.
Higher protein content creates more gluten and chewier texture. May need slightly more liquid.
Cake flour
similar taste · more tender, delicate
Low-protein wheat flour (7-9% protein) that creates tender, delicate baked goods.
- Covers
- Binding
- Thickening
- Best for
- cakes, muffins, biscuits, pancakes, tender cookies
- Prep
- For 1 cup: measure 1 cup minus 2 tablespoons cake flour, then add 2 tablespoons cornstarch.
Lower protein content creates more tender texture. Sift before measuring for best results.
Whole wheat flour
nutty, slightly different
Whole grain wheat flour with bran and germ intact. Higher fiber and nutrients than all-purpose.
- Covers
- Binding
- Thickening
- Best for
- bread, muffins, pancakes, cookies, pizza dough
- Texture
- denser, more substantial
- Prep
- May need to increase liquid by 1-2 tablespoons.
Denser texture and nuttier flavor. May need more liquid and longer mixing time.
Gluten-free flour blend
similar taste · similar when properly formulated
Commercial blend of gluten-free flours designed to replace all-purpose flour.
- Covers
- Thickening
- Misses
- Binding — not covered
- Best for
- cakes, cookies, muffins, pancakes, general baking
- Prep
- Follow package instructions for best results.
Look for blends with xanthan gum for better binding. May need to adjust liquid content.
Almond flour
nutty, slightly sweet
Ground almonds that add protein and moisture. Gluten-free and low-carb option.
- Covers
- Fat & richness
- Misses
- Binding — not covered
- Thickening — not covered
- Best for
- cookies, muffins, pancakes, quick breads, gluten-free baking
- Texture
- denser, more moist
- Prep
- For every cup of all-purpose flour, use 1 cup almond flour plus 1 extra egg.
Higher fat content and different texture. Add extra egg for binding. May need to reduce other fats.
Coconut flour
slightly coconut
High-fiber, low-carb flour made from ground coconut. Absorbs lots of liquid.
- Covers
- Thickening
- Misses
- Binding — not covered
- Best for
- pancakes, muffins, cookies, keto baking, gluten-free baking
- Texture
- dense, moist
- Prep
- Use ¼ cup coconut flour + 4 eggs for every 1 cup all-purpose flour. Increase other liquids as needed.
Very absorbent - use ¼ the amount and increase eggs significantly. May need to adjust other liquids.
Rice flour
neutral taste · lighter, more delicate
Ground rice flour that's gluten-free and neutral in flavor. Good for light, tender baked goods.
- Covers
- Thickening
- Misses
- Binding — not covered
- Best for
- cakes, cookies, pancakes, gluten-free baking, Asian desserts
- Prep
- May need to add xanthan gum for better binding.
Gluten-free but may need xanthan gum for binding. Finer texture than all-purpose flour.
Questions
4 questionsCan I use bread flour instead of all purpose flour?
Yes, bread flour is a good substitute for all purpose flour. It has a different protein content but similar texture and can be used in most recipes.
What's the difference between all purpose flour and bread flour?
All purpose flour has medium protein content, while bread flour has high protein content. Both are wheat flours but have different protein levels.
Can I use cake flour instead of all purpose flour?
Yes, cake flour can work as a substitute, though it has a different protein content. It provides similar texture and can be used in most recipes.
Why is all purpose flour so popular in baking?
All purpose flour is popular because it has medium protein content and is versatile in many different types of baked goods and dishes.
Tips for substituting all purpose flour
10 tips- Choose your flour substitute based on the recipe's needs
- For bread and pizza: bread flour creates chewier, more structured results
- For cakes and tender baked goods: cake flour creates more delicate texture
- For healthier options: whole wheat flour adds fiber and nutrients
- For gluten-free baking: use commercial gluten-free flour blends with xanthan gum
- For low-carb baking: almond flour or coconut flour work well
- For Asian desserts: rice flour provides light, delicate texture
- When substituting, consider protein content - higher protein = chewier texture
- Gluten-free flours may need extra binding agents like xanthan gum
- Always sift flour before measuring for most accurate results