Flour Substitutes

Photo/Crystl

Flour for baking

All-purpose (1 cup)
Substitute one of the following:
  • 1 cup + 2 tablespoons sifted cake flour
  • 1 cup self-rising flour (omit baking powder and salt from recipe)
  • 1 cup minus 1 tablespoon pre-sifted flour
  • 1 cup finely milled whole grain or graham flour
  • 1 cup + 2 tablespoons coarsely milled whole grain or graham flour
  • 3/4 cup gluten flour
  • 7/8 cup rice flour
  • 1 1/2 cups rye flour
  • 1/2 cup barley flour
  • 1 cup corn meal
  • 1 1/2 cups oat flour
All-purpose (1 cup sifted)
  • 1 cup minus 2 tablespoons unsifted all-purpose flour
Bread (any amount)
  • equal amount all-purpose flour
Buckwheat (any amount)
  • equal amount whole-wheat flour
Cake (1 cup sifted)
  • 1 cup minus 2 tablespoons (7/8 cup) stirred or sifted all-purpose flour or white flour
Graham (1 cup)
  • 1 cup whole wheat flour
Oat (any amount)
  • equal amount whole-wheat flour
Pastry (1 cup)
  • 1 cup minus 2 tablespoons (7/8 cup) all-purpose flour or bread flour
Self-rising (1 cup)
  • 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/8 teaspoon salt
Triticale (any amount)
  • equal amount whole-wheat flour
Whole Wheat (1 cup)
  • 2 tablespoons wheat germ + all-purpose flour to make 1 cup
  • 1 cup graham flour
  • 1 cup barley flour (in quick bread recipes)
Flour for thickening

All-purpose (1 tablespoon)
  • 1 1/2 teaspoons cornstarch, arrowroot, potato starch, or rice starch
Potato (1 tablespoon)
  • 2 tablespoons all-purpose flour

Source: Food FAQS