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Ingredient substitute

What can you use instead of whole wheat flour?

White whole wheat flour, All-purpose flour + wheat germ and Spelt flour are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.

Whole wheat flour on the left, white whole wheat flour on the right

The quick answer

White whole wheat flour. Use the same amount. Same nutrition, milder flavor. Same texture.

Adjust: Direct 1:1 swap.

  1. White whole wheat flour

    Drop-in swap

    Use the same amount (ratio 1:1)

    Same nutrition, milder flavor. Same texture.

    Flavor
    Milder.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Direct 1:1 swap.
    Best for
    Any recipe calling for whole wheat

  2. All-purpose flour + wheat germ

    Drop-in swap

    Use the same amount (ratio 1:1)

    Approximation. Use AP + 2 tbsp wheat germ per cup.

    Flavor
    Nutty with wheat germ.
    Texture
    Lighter than WW.
    Moisture
    Same.
    Adjust
    Texture will be lighter.
    Best for
    Any whole wheat recipe

  3. Spelt flour

    Small adjustment

    Use the same amount (ratio 1:1)

    Nutty, mild. Lower gluten.

    Flavor
    Nutty.
    Texture
    Fragile gluten — do not overmix.
    Moisture
    Same.
    Adjust
    Reduce liquid slightly if dough seems wet.
    Best for
    Breads, Cookies

Common questions

What is the best substitute for whole wheat flour?

White whole wheat flour is the closest swap. Use the same amount. Same nutrition, milder flavor. Same texture.

How much should I use instead of whole wheat flour?

It depends on the swap. White whole wheat flour: Use the same amount. All-purpose flour + wheat germ: Use the same amount. Spelt flour: Use the same amount.

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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