How to Substitute Flours (Published 2020) (2024)

Baking is a science, but that doesn’t mean it’s impossible to make substitutions. With some guidance, you’ll be able to substitute different flours into a single recipe. But you’ll just want to keep a few things in mind, notably protein content and the moisture. This guide is by no means comprehensive — it may not answer your questions about oat flour — but consider it a starting off point to help you understand what you’re working with.

Tips for Successful Substitutions

• Use a flour with a similar protein content. Protein content affects a baked good’s final texture and crumb: Treats made with higher-protein flours tend to be denser, while those made with lower-protein flours are lighter and softer.

  See Also

  When Out of All-Purpose Flour, What's the Best Substitute?

  Here are some common flours and their protein contents:

  Whole-wheat: 14 percent

  White whole-wheat: 13 percent

  Bread: 12 to 13 percent

  Spelt: 12 to 13 percent

  All-purpose: 11 to 12 percent

  Whole-wheat pastry: 9 to 11 percent

  Pastry: 8 to 9 percent

  Cake: 6 to 8 percent
  

• Substitute by weight whenever possible. If measuring by volume, carefully scooping the flour into the measuring cup, overfilling it, then leveling it off will yield a more accurate measure.

• If substituting a flour with a higher protein content (a “stronger” flour) or lower protein content (a “softer” flour), know that the moisture of the dough or batter will most likely be affected. When a stronger flour is substituted in, it’s at risk of being too dry. Similarly, if a softer flour is used, it’s at risk of being slightly too wet. If it’s dry, add 1 teaspoon water at a time and combine. If it’s too wet, add 1 to 2 teaspoons of flour at a time until you reach your desired texture.

Substitutions by Flour Type

Whole-Wheat Flour

Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you’ll need to add more water.

Bread Flour

At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. However, it’s important to remember that bread flour’s increased protein could result in a dough or batter that’s dry, so you may need to add water. Make sure not to overmix: Its higher protein content can also lead to a tougher result if not mixed in gently.