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Flour, oats and crumbs

Substitutes for all-purpose flour

All-purpose flour sits in the middle for protein (gluten), which is why it does a decent job in cakes, cookies and bread alike.

  1. Gluten-free 1:1 baking flour

    How much
    The same amount, a blend that includes xanthan gum
    How
    Let batters and doughs rest 20 to 30 minutes before baking so the flour can soak up the liquid.
    What changes
    A little grittier and more crumbly, browns faster and dries out sooner. Yeast bread needs a recipe written for gluten-free flour.
    Best in
    Cookies, muffins, brownies, pancakes, thickening sauces.
    Skip it for
    Yeast bread and pizza dough.

    Gluten-free

  2. Bread flour

    How much
    The same amount
    What changes
    More gluten: chewier cookies and bread, tougher cakes.
    Best in
    Pizza, bread, chewy cookies.

  3. Whole wheat flour

    How much
    Up to half of the flour
    How
    Add 1 to 2 tsp extra liquid per cup swapped and let the dough or batter rest 10 minutes.
    What changes
    Nuttier, darker and denser. White whole wheat is milder.
    Best in
    Muffins, pancakes, bread, cookies.

  4. Cake or pastry flour

    How much
    1 cup + 2 tbsp for each cup
    What changes
    Softer, finer and more tender; too weak for bread.
    Best in
    Cakes, biscuits, pie crust.

Good to know

  • Gluten-free flour blends differ; one labeled "1:1" or "cup for cup" is the easiest swap.
  • Thickening only? Use half as much cornstarch as the flour (gluten-free).

Simmerbee recipes with all-purpose flour (90)

Search for more

On those recipes, tap Swaps next to the ingredient for the short version.

More flour, oats and crumbs swaps

Bread flourCake flourSelf-rising flourBreadcrumbsOats

Ingredient guide: All-purpose flour: pick, store and measure

All substitutions