Out of Whole wheat flour, one case
Whole wheat flour substitute for bread
5 options, ranked, with the exact amount
Use Bread flour
Same amount as the whole wheat flour
For bread making, the best whole wheat flour substitutes are bread flour (1:1 ratio), all-purpose flour (1:1 ratio), or a blend of whole wheat and bread flour (50/50). Bread flour provides the best structure and rise for homemade bread.
- Best for —
- yeast breads
One casethe full whole wheat flour card
Every option, one card
Ranked| # | Substitute | Instead of whole wheat flour |
|---|---|---|
| 1 | Bread flouryeast breads | Same amount |
| 2 | All-purpose flourquick breads | Same amount |
| 3 | Whole wheat + bread flour blendyeast breads | Same amount50/50 blend |
| 4 | Spelt flouryeast breads | Same amount |
| 5 | Oat flour + xanthan gumgluten-free breads | Same amountPlus ¼ tsp xanthan gum per cup |
Bread flour
neutral, mild
High-protein flour designed specifically for bread making
- Best for
- yeast breads, sourdough, pizza dough, when you want best rise and structure, artisan breads
- Texture
- light, airy, chewy
Higher protein content than whole wheat flour, providing better gluten development and rise.
All-purpose flour
neutral, mild
Versatile flour that works well for most bread recipes
- Best for
- quick breads, yeast breads, pizza dough, when you want lighter texture, traditional breads
- Texture
- light, tender
Lower protein than bread flour but still provides good structure. May need longer kneading.
Whole wheat + bread flour blend
mildly nutty
Blend that provides whole grain nutrition with better structure
- Best for
- yeast breads, when you want whole grain nutrition with good rise, artisan breads, pizza dough
- Texture
- good rise, slightly dense
Combines whole grain benefits with bread flour's superior rising properties.
Spelt flour
nutty, slightly sweet
Ancient grain flour with similar characteristics to whole wheat
- Best for
- yeast breads, sourdough, when you want ancient grain nutrition, artisan breads
- Texture
- dense, chewy
Very similar to whole wheat flour. May need slightly more liquid and longer kneading.
Oat flour + xanthan gum
mild, slightly sweet
Gluten-free alternative for bread making
- Best for
- gluten-free breads, when you need gluten-free option, quick breads, flatbreads
- Texture
- dense, moist
Gluten-free option. Xanthan gum helps provide structure. Bread will be denser than wheat bread.
How it behaves in this recipe
When making bread, the choice of flour significantly affects the final result. Bread flour provides the best structure and rise, while whole wheat flour adds nutrition and flavor. For the best of both worlds, use a blend of whole wheat and bread flour.
Tips for substituting whole wheat flour
10 tips- Bread flour has higher protein content than whole wheat flour, providing better gluten development
- For best results, knead bread dough for 8-10 minutes to develop gluten properly
- Whole wheat flour absorbs more moisture, so you may need to add extra liquid
- Let bread rise in a warm, draft-free place for best results
- For sourdough, whole wheat flour adds great flavor and nutrition
- Pizza dough works well with bread flour or a blend of whole wheat and bread flour
- Quick breads (like banana bread) work well with all-purpose flour
- For gluten-free bread, use oat flour with xanthan gum and expect denser results
- Whole wheat flour adds nutty flavor that complements seeds, nuts, and grains
- Store bread in a cool, dry place or freeze for longer storage
Notes on whole wheat flour
- Use bread flour for the best rise and structure
- Try a 50/50 blend of whole wheat and bread flour
- Add vital wheat gluten to whole wheat flour for better rise
- Use white whole wheat flour for lighter whole grain bread
Questions
5 questionsWhat's the best flour for making bread?
Bread flour is best for yeast breads as it has higher protein content for better gluten development and rise. For quick breads, all-purpose flour works well.
Can I use all-purpose flour instead of whole wheat flour for bread?
Yes, all-purpose flour can substitute for whole wheat flour in bread recipes. The bread will be lighter and less dense, but you'll lose the whole grain nutrition.
Why is my whole wheat bread dense?
Whole wheat flour creates denser bread due to the bran and germ. For lighter results, use a blend of whole wheat and bread flour, or add vital wheat gluten.
Can I make gluten-free bread with whole wheat flour substitutes?
Yes, use oat flour with xanthan gum (¼ teaspoon per cup) for gluten-free bread. The bread will be denser than wheat bread but still delicious.
How do I make whole wheat bread lighter?
Use a blend of whole wheat and bread flour, add vital wheat gluten, or use white whole wheat flour for a lighter texture while maintaining whole grain benefits.