The Best Flour Substitutes When You’re Out of All-Purpose

As the name implies, all-purpose flour (sometimes called white flour, AP flour, or plain flour) is one of the most adaptable flours you can use: Whether you're baking cookies or making a pizza, it can be used for all purposes! The reason for its versatility? All-purpose flour is a white flour with a moderate amount of protein, which means it forms just the right amount of gluten to give baked goods structure without making them too dense.

While most people think of flour as wheat flour, you can also find flours made from other grains, like oats, or alternative ingredients, like almonds and coconut. The key to using these flour substitutes is understanding that they all have different textures and will produce slightly different results. But with a few adjustments, these easy flour substitutes can save the day.

How to Substitute Other Wheat Flours for All-Purpose Flour

Generally speaking, all-purpose flour is made from finely ground wheat. The easiest substitutes for all-purpose flour are other wheat flours. Though texture and protein content may vary, they’re usually simpler swaps since they come from the same ingredient.

Whole Wheat Flour

Unlike refined all-purpose flour, whole wheat flour retains its nutrients and fiber by keeping the grain’s germ and bran intact. Traditional whole wheat flour is often made from red wheat, which gives it a darker color, coarser texture, and hearty taste. But be careful when baking with 100% whole wheat flour—it can make your cakes denser and drier. Instead, try using half whole wheat flour and half all-purpose. You can also find white whole wheat flour in some stores. It’s made from white wheat instead of red, so it has a milder flavor while still being 100% whole grain.

Cake Flour

Like all-purpose flour, cake flour is made from wheat, but it has a lower protein content. That’s what helps make cakes and other baked goods light and tender. Cake flour isn’t a good 1:1 substitute for all-purpose flour in every recipe, though, because it may not provide enough structure. If a recipe calls for cake flour and all you have is AP, you can use all-purpose in a pinch, though the final texture may be slightly less tender. Or make a quick substitute by combining 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch for every cup of cake flour.

Bread Flour

Unlike cake flour, bread flour is on the opposite end of the spectrum when it comes to protein. It has a higher protein content that forms more gluten when you knead the dough. It’s perfect for sturdy baked recipes, like (you guessed it) bread! You can often use bread flour in place of all-purpose flour at a 1:1 ratio, especially in breads and pizza dough, but expect a slightly chewier texture in some baked goods.

Self-Rising Flour

If you can avoid it, don’t automatically swap self-rising flour for all-purpose flour. Self-rising flour is a mix of flour, baking powder, and salt, so you’ll need to account for those ingredients in the recipe. It works best as a substitute in recipes that already call for baking powder; in that case, you can omit the added baking powder and salt as needed. However, if your recipe calls for self-rising flour and all you have is AP, you can easily make it by combining 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt with each cup of flour.

How to Substitute Alternative Flours for All-Purpose Flour

In general, it’s not recommended to swap alternative flours for all-purpose flour unless you can find a tested recipe from a reliable source or a store-bought blend designed as a one-to-one swap. For example, Bob's Red Mill and King Arthur both make gluten-free blends designed to replace wheat flour cup for cup in many non-yeasted recipes.

Almond Flour

Almond flour is made from finely ground almonds. It’s high in fiber and naturally gluten-free, but because it doesn’t contain the gluten needed to give many baked goods structure, it’s not a simple 1:1 replacement for AP flour. If the recipe calls for just a small amount of flour or you’re dredging something for frying, almond flour can often work well. For baking, it’s usually better to replace only part of the wheat flour or use a recipe specifically developed for almond flour.

Oat Flour

Oat flour is made from ground oats and has a slightly nutty flavor that tastes great in pancakes, waffles, and granola bars. If you simply can’t find any flour at the store, pick up a bag of rolled oats and zap them in a blender or food processor until you have a powdery, flour-like texture. Oat flour can replace some of the AP flour in many non-yeasted recipes, but you’ll usually get better results using it as part of a flour blend rather than a full 1:1 swap. And if you need it to be gluten-free, make sure the oats are certified gluten-free.

Rice Four

This flour can be made from either white or brown rice. It makes a great flour substitute when mixed with other flours; however, it tends to be a little gritty, so look for one labeled “finely ground.” Try rice flour when making fried calamari or tempura. Try brown rice flour for its slightly nutty flavor.

Coconut Flour

Calling all keto lovers! Coconut flour is a high-fiber, low-carb, gluten-free alternative flour made from dried coconut. It has a distinct tropical flavor, so it’s not perfect for all recipes, and it absorbs a ton of moisture. That means you definitely don’t want to swap it 1:1 for all-purpose flour. Use a recipe specifically developed for coconut flour or combine it with other flours, keeping in mind that coconut flour recipes usually need significantly more liquid and eggs.