All-Purpose Flour Substitute
Ran out of all-purpose flour? Here's what to reach for instead.
Real substitutes for 1 cup of all-purpose flour
Whole wheat flour
7/8 cup whole wheat flour per 1 cup all-purpose (use slightly less)
Denser and nuttier; expect a heavier, slightly drier result in cakes and cookies, works well in bread and muffins.
1:1 gluten-free baking blend
1 cup gluten-free all-purpose blend
Made to swap in directly for most baking; results vary by brand, so check the package for any recipe-specific notes.
Self-rising flour
1 cup self-rising flour, then omit any baking powder and salt the recipe calls for
Already contains leavening and salt, so only works cleanly if you adjust the rest of the recipe -- best for quick breads and biscuits, not recipes needing precise leavening control.
Frequently Asked Questions
What can I use instead of all-purpose flour?
Whole wheat flour, a 1:1 gluten-free baking blend, or self-rising flour (with the recipe's own baking powder and salt left out) are the most direct swaps.
Does whole wheat flour change the result?
Yes -- expect a denser, nuttier result. It works well in bread and muffins, but cakes and cookies come out noticeably heavier than with all-purpose flour.
Can I use self-rising flour instead of all-purpose?
Yes, but only if you leave out any baking powder and salt the recipe already calls for -- self-rising flour already contains both, so adding more throws off the leavening and salt level.