Rice, grains, and starch alternatives
Versatile wheat flour with medium protein content, used in baking and cooking
Ground almond flour with nutty, sweet flavor, used in gluten-free baking
Short-grain rice with high starch content, essential for creamy risotto
Short-grain rice with high starch content, used primarily for risotto
Fine white flour made from the arrowroot plant with neutral flavor and clear thickening properties, commonly used in baking and cooking
Fine white powder made from arrowroot plant, used as a thickening agent in cooking and baking
Fine white powder made from the root of the arrowroot plant, used as a clear, neutral-tasting thickener in cooking and baking
Whole grain flour made from barley with nutty flavor and high fiber content, commonly used in bread and baking
Nutty, chewy grain used in soups, stews, and salads
Long-grain aromatic rice with a distinctive nutty flavor and fragrance
Flour made from ground chickpeas with nutty flavor, used in Indian cooking and gluten-free baking
Pre-mixed baking mix containing flour, shortening, and leavening agents
Dried, ground bread used for coating, binding, and adding texture to dishes
High-protein flour with gluten for chewy bread texture
Baked grain product made from flour, water, and yeast, used as a staple food
Gluten-free flour made from brown rice with mild, nutty flavor and dense texture
Whole grain rice with the bran and germ intact, nuttier flavor than white rice
Gluten-free flour made from buckwheat groats with earthy, nutty flavor and dense texture
Cracked wheat grain that's been parboiled, dried, and cracked, commonly used in Middle Eastern cuisine
Long-grain rice variety grown in the Carolinas, known for its fluffy texture and mild flavor
Natural thickening agent extracted from seaweed with neutral flavor and smooth texture, commonly used in dairy products and processed foods
Crispy, flattened corn cereal with neutral flavor and crunchy texture, used in cooking and as a breakfast cereal
Find the best alternatives to cornmeal for baking and cooking
Crispy, flat baked goods with neutral flavor, used as snacks and in recipes
High-protein flour made from durum wheat, used for pasta and bread making
Ancient wheat flour with nutty flavor and higher protein content than modern wheat, known for its digestibility and nutritional benefits
Ancient grain flour made from farro wheat with nutty flavor and chewy texture, rich in protein and fiber
Ancient wheat grain with nutty flavor and chewy texture, popular in Mediterranean cuisine
Ancient grain made from young, green wheat that's roasted and cracked, with a nutty flavor and chewy texture
Crusty, white bread with chewy interior, used in French cooking and sandwiches
Gluten-free flour made from ground chickpeas with nutty flavor and dense texture
Ground hazelnuts used as a flour alternative, high in protein and healthy fats
Aromatic long-grain rice with a subtle floral fragrance
High-protein flour made from ground lupin beans with nutty flavor and rich nutritional content, commonly used in gluten-free baking and cooking
Refined wheat flour commonly used in Indian cooking, similar to all-purpose flour
Corn flour made from nixtamalized corn with mild, corn flavor and dense texture
Find the best alternatives to masa harina for Mexican cooking and tortillas
Corn flour made from nixtamalized corn, used in Mexican cooking for tortillas and tamales
Gluten-free flour made from millet grains with mild, nutty flavor and dense texture
High-fiber ingredient made from oat hulls, used in baking and as a dietary supplement
Whole grain flour made from ground oats with mild, slightly sweet flavor and high fiber content, commonly used in baking and cooking
Whole grain cereal commonly used in breakfast and baking
Staple grain product made from wheat flour, used as a base for many dishes
Large, round pasta with chewy texture, used in cooking and salads
Yeast-based dough used for making pizza, with chewy texture and crispy crust
Dehydrated potato flakes used for making mashed potatoes and as a thickening agent
Fine powder made from whole potatoes including skin, used in baking and cooking for texture and flavor
Fine white powder made from potatoes, used as a thickening agent in cooking and baking
Flattened quinoa grains with quick cooking time, used in breakfast and baking
High-protein flour made from ground quinoa with nutty flavor and complete amino acid profile, commonly used in gluten-free baking and cooking
Complete protein grain with nutty flavor and fluffy texture
Staple grain with neutral flavor, used in cooking and as a side dish
Flattened oat groats with a chewy texture, used in baking, breakfast, and as a thickener
Dense, dark bread made with rye flour, known for its tangy flavor and chewy texture
Whole grain flour made from rye with distinctive tangy flavor and dense texture, commonly used in bread and baking
Coarse flour made from durum wheat, used for pasta, bread, and Mediterranean dishes
High-protein flour made from ground soybeans with nutty flavor and rich nutritional content, commonly used in baking and cooking
Ancient grain flour with nutty flavor and higher protein content than wheat flour, used in baking and cooking
Find the best alternatives to tapioca starch for thickening and gluten-free baking
Ancient grain flour made from teff with nutty flavor and high nutritional content, commonly used in Ethiopian cooking and gluten-free baking
Thick, chewy Japanese wheat noodles with soft texture, used in soups and stir-fries
All-purpose flour made from wheat grains, the most common flour used in baking and cooking
Nutritious part of the wheat kernel with nutty flavor, used in baking and as a health supplement
Dried corn kernels that have been treated with alkali, used in Mexican and Southern cooking
Flour made from whole wheat kernels, providing more fiber and nutrients than white flour, used in healthy baking
Nutty, chewy grain that's actually a grass seed, not true rice
Natural thickening agent made from fermented sugar, used in gluten-free baking and cooking
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