Out of All-purpose flour, one case
All-purpose flour substitutes, case by case
5 options, ranked, with the exact amount
Use Bread flour
Same amount as the all-purpose flour
The best substitutes for all-purpose flour are bread flour, cake flour, whole wheat flour, or gluten-free flour blends. Use 1:1 ratio and follow these techniques for optimal results.
- Best for —
- yeast breads
One casethe full all purpose flour card
Why it works
All-purpose flourAll-purpose flour is a balanced blend of hard and soft wheat with moderate protein content. The recommended substitutes work because they either provide similar protein levels or can be adjusted to match all-purpose flour's baking characteristics. Each substitute offers different benefits depending on your specific needs and dietary requirements.
Every option, one card
Ranked| # | Substitute | Instead of all-purpose flour |
|---|---|---|
| 1 | Bread flouryeast breads | Same amount |
| 2 | Cake flourcakes | Same amountPlus 2 tbsp per cup |
| 3 | Whole wheat flourbreads | Same amount |
| 4 | Gluten-free flour blendgluten-free baking | Same amountWorks |
| 5 | Self-rising flourbiscuits | Same amount- ½ tsp baking powder per cupWorks |
Bread flour
similar taste, chewier texture
Bread flour has higher protein content than all-purpose flour, making it ideal for yeast breads, pizza dough, and chewy baked goods.
- Best for
- yeast breads, pizza dough, bagels, chewy cookies
Bread flour will make baked goods chewier and denser. Reduce mixing time to avoid over-developing gluten.
Cake flour
similar taste, lighter texture
Cake flour has lower protein content, making it good for tender, light baked goods like cakes and muffins.
- Best for
- cakes, muffins, tender cookies, biscuits
Add 2 tablespoons extra cake flour per cup for the same structure as all-purpose flour. Sift before measuring.
Whole wheat flour
nutty
Whole wheat flour provides more fiber and nutrients while maintaining similar baking properties to all-purpose flour.
- Best for
- breads, muffins, pancakes, hearty baked goods
- Texture
- denser
Add 1-2 tablespoons extra liquid per cup as whole wheat flour absorbs more moisture. Expect denser results.
Gluten-free flour blend
similar taste and texture
Commercial gluten-free flour blends are designed to mimic all-purpose flour's properties in gluten-free baking.
- Best for
- gluten-free baking, when dietary restrictions apply, general use
Look for blends labeled as all-purpose substitutes. May need xanthan gum for structure in some recipes.
Self-rising flour
similar taste and texture
Self-rising flour contains baking powder and salt, so you'll need to adjust leavening agents in recipes.
- Best for
- biscuits, muffins, quick breads, when you need convenience
Remove ½ teaspoon baking powder and ¼ teaspoon salt from recipe for each cup of self-rising flour used.
How it behaves in this recipe
When substituting all-purpose flour, consider the protein content and gluten development of your chosen flour. The recommended substitutes work because they can be adjusted to provide similar baking functionality to all-purpose flour in various applications.
Tips for substituting all-purpose flour
5 tips- Measure flour by weight rather than volume for most accurate results
- Sift flour before measuring to ensure consistent texture
- Adjust mixing time based on protein content of your flour substitute
- Consider adding vital wheat gluten to low-protein flours for better structure
- Store flour substitutes in airtight containers in cool, dry places
Notes on all-purpose flour
- Create custom blends by mixing different flours to match all-purpose characteristics
- Adjust liquid and leavening agents based on protein content of your substitute
- Consider the end texture you want when choosing your substitute
- Test small batches before making large quantities
Questions
5 questionsCan I use bread flour instead of all-purpose flour?
Yes, bread flour can substitute for all-purpose flour in a 1:1 ratio, but it will make baked goods chewier and denser due to its higher protein content.
What's the difference between all-purpose flour and cake flour?
All-purpose flour has moderate protein content (10-12%), while cake flour has lower protein (7-9%), making it more tender. Add 2 tablespoons extra cake flour per cup when substituting.
Can I make my own all-purpose flour substitute?
Yes, you can create a custom blend by mixing 60% bread flour with 40% cake flour to approximate all-purpose flour's protein content and baking properties.
Do I need to adjust anything when using gluten-free flour?
Gluten-free flour may require xanthan gum for structure in yeast breads. Some recipes may also need slight adjustments to liquid content or baking time.
Can I substitute whole wheat flour for all-purpose flour?
Yes, whole wheat flour can substitute for all-purpose flour in a 1:1 ratio, but add 1-2 tablespoons extra liquid per cup as it absorbs more moisture and will make baked goods denser.