Out of wheat flour?

Wheat Flour substitutes

Wheat Flour is All-purpose flour made from wheat grains, the most common flour used in baking and cooking.

Use this

All-Purpose Flour

Use the same amount as the wheat flour you are replacing

Close matchBest for bread

The best substitutes for wheat flour are all-purpose flour, whole wheat flour, or gluten-free flour blend.

At a glance

Every wheat flour substitute on one screen. Tap a name for detail.

Wheat Flour substitutes compared
#	Substitute	Instead of wheat flour, use	Result
1	All-Purpose Flour	Same amount	Close match
2	Whole Wheat Flour	Same amount	Taste and texture differ
3	Gluten-Free Flour Blend	Same amount	Taste and texture differ
4	Bread Flour	Same amount	Close match
5	Cake Flour	Same amount	Different texture

Every wheat flour substitute

Ranked, with the exact amount and what changes

1. All-Purpose Flour
Close match
Use the same amount
Standard wheat flour with moderate protein content, perfect for most baking needs
What changes
Best for
bread, cakes, cookies, pancakes, pasta
Most versatile flour option with good gluten development
2. Whole Wheat Flour
Taste and texture differ
Use the same amount
Nutritious flour with bran and germ included, providing more fiber and flavor
What changes
Best for
bread, muffins, pancakes, crackers
More nutritious than white flour but produces denser baked goods
3. Gluten-Free Flour Blend
Taste and texture differ
Use the same amount
Pre-mixed blend of gluten-free flours designed to replace wheat flour
What changes
Best for
baking, pancakes, muffins, cookies
May need xanthan gum or other binders for best results
4. Bread Flour
Close match
Use the same amount
High-protein flour with more gluten for better rise and structure
What changes
Best for
bread, pizza dough, bagels, yeast breads
Higher protein content than all-purpose flour
5. Cake Flour
Different texture
Use the same amount
Low-protein flour that produces tender, delicate baked goods
What changes
Best for
cakes, muffins, biscuits, pancakes
Lower protein content than all-purpose flour

Tips for substituting wheat flour

Wheat flour should be stored in a cool, dry place to prevent spoilage
Sift flour before measuring for more accurate results in baking
Different types of wheat flour have different protein contents and uses
Wheat flour develops gluten when mixed with liquid and kneaded
For tender baked goods, don't overmix the flour to avoid tough results
Wheat flour can be bleached or unbleached - both work in most recipes
Store wheat flour in airtight containers to prevent pests and moisture

Questions about wheat flour substitutes

What's the difference between all-purpose and whole wheat flour?

All-purpose flour is refined and has the bran and germ removed, while whole wheat flour includes these parts, making it more nutritious but producing denser baked goods.

Can I substitute gluten-free flour for wheat flour?

Yes, but you may need to add binders like xanthan gum or guar gum to help with structure. Gluten-free flours also absorb liquid differently, so you may need to adjust recipes.

What's the difference between bread flour and all-purpose flour?

Bread flour has higher protein content (12-14%) compared to all-purpose flour (10-12%), which means more gluten development and better rise for yeast breads.

Can I use wheat flour for pasta?

Yes, wheat flour is excellent for making pasta. All-purpose flour works well, but semolina flour (made from durum wheat) is traditional for pasta and produces a firmer texture.

Need a different ingredient?

Browse the full index, or the rest of this category.

Browse all substitutes More grains & starches

At a glance

Every wheat flour substitute

1. All-Purpose Flour

2. Whole Wheat Flour

3. Gluten-Free Flour Blend

4. Bread Flour

5. Cake Flour