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Ingredient substitute

What can you use instead of all-purpose flour?

Gluten-free all-purpose blend, Oat flour and Rice flour are the easiest swaps. Below: 10 options with the right amount to use, what changes in the dish and which diets they suit.

All-purpose flour on the left, gluten-free all-purpose blend on the right

The quick answer

Gluten-free all-purpose blend. Use the same amount. Best 1:1 GF swap. Must contain xanthan gum.

Adjust: Look for blends with xanthan gum. Bob's Red Mill 1:1 is good.

  1. Gluten-free all-purpose blend

    Drop-in swap

    Use the same amount (ratio 1:1)

    Best 1:1 GF swap. Must contain xanthan gum.

    Flavor
    Varies by brand.
    Texture
    Close to wheat but slightly gummy.
    Moisture
    May need slight liquid increase.
    Adjust
    Look for blends with xanthan gum. Bob's Red Mill 1:1 is good.
    Best for
    Any recipe

    gluten free

  2. Oat flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Make by blending oats. Mild, sweet.

    Flavor
    Mild oat.
    Texture
    Slightly gritty.
    Moisture
    Slightly more absorbent.
    Adjust
    Rest batter 10 min for oats to hydrate.
    Best for
    Pancakes, Muffins, Cookies

    gluten free (certified oats)

  3. Rice flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Grainy alone — use in GF blends.

    Flavor
    Neutral.
    Texture
    Gritty, sandy.
    Moisture
    Same.
    Adjust
    Mix with tapioca starch for better texture.
    Best for
    Shortbread, Noodles

    gluten free

  4. Spelt flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Lower gluten. More digestible for some.

    Flavor
    Nutty, mild.
    Texture
    Slightly more fragile.
    Moisture
    Slightly more absorbent.
    Adjust
    Do not overmix — fragile gluten.
    Best for
    Breads, Cookies, Pancakes

  5. Bread flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Higher protein — chewier result.

    Flavor
    Same wheat flavor.
    Texture
    Chewier, more gluten development.
    Moisture
    Higher absorption.
    Adjust
    Reduce mixing time for tender goods.
    Best for
    Pizza dough, Bagels, Chewy breads

  6. Cake flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Lower protein — more tender crumb.

    Flavor
    Same.
    Texture
    Softer, more delicate.
    Moisture
    Slightly less absorption.
    Adjust
    To make: 1 cup AP flour minus 2 tbsp + 2 tbsp cornstarch.
    Best for
    S cakes, Tender cakes, Scones

  7. Whole wheat flour

    Small adjustment

    Use ⅞ of the amount (ratio 7:8)

    Denser, nuttier. Use 7/8 cup per cup AP flour.

    Flavor
    Nuttier, earthier.
    Texture
    Denser, heavier.
    Moisture
    Higher absorption — add 2 tbsp liquid per cup.
    Adjust
    Mix 50/50 with AP best results.
    Best for
    Cookies, Muffins, Quick breads

  8. Cassava flour

    Small adjustment

    Use ¾ of the amount (ratio 3:4)

    Closest to wheat texture. Slightly chewy.

    Flavor
    Neutral.
    Texture
    Close to white flour.
    Moisture
    Same.
    Adjust
    Use 3/4 cup per 1 cup wheat flour.
    Best for
    Tortillas, Flatbread, Dumplings

    gluten free

  9. Almond flour

    Changes flavor or texture

    Use the same amount (ratio 1:1)

    Gluten-free. Needs more egg for binding.

    Flavor
    Nutty, sweet.
    Texture
    Moist, dense, rich.
    Moisture
    Contains oil — reduce other fats slightly.
    Adjust
    Add 1 extra egg per cup for structure. Cannot be used in yeast breads.
    Best for
    Cookies, Quick breads, Macarons

    gluten free · low carb

  10. Coconut flour

    Technique swap

    Use ¼ of the amount (ratio 1:4)

    Very absorbent — never use 1:1.

    Flavor
    Mild coconut.
    Texture
    Dense, dry if not adjusted.
    Moisture
    Absorbs 4x its weight — add 1 egg + 1/4 cup liquid per 1/4 cup flour.
    Adjust
    Always replace only 1/5 of total flour with coconut flour.
    Best for
    Small batch baking, Pancakes

    gluten free · low carb

Common questions

What is the best substitute for all-purpose flour?

Gluten-free all-purpose blend is the closest swap. Use the same amount. Best 1:1 GF swap. Must contain xanthan gum.

What is a gluten-free substitute for all-purpose flour?

Good gluten-free options are Gluten-free all-purpose blend, Rice flour, Cassava flour and Almond flour.

How much should I use instead of all-purpose flour?

It depends on the swap. Gluten-free all-purpose blend: Use the same amount. Oat flour: Use the same amount. Rice flour: Use the same amount.

Recipes that use all-purpose flour

Scale it to your recipe

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