10 Surefire Substitutes for All-Purpose Flour

If Goldilocks’s porridge was made from wheat, it was made from all-purpose. A blend of soft and hard wheat, ground and refined to remove the flavorful germ and bran, AP is not too flavorful and not too fine, not too strong and not too weak . As such, it doesn’t overpower or clash with other flavors. It makes light cakes and pastry that would be rubbery and tough with excessive gluten development, as well as crusty breads that require gluten development for structure.

Use all-purpose flour for...well...just about anything. It's great for featherlight chiffon cakes or gooey brownies, in sourdough bread and croissants, to dredge chicken for frying or to thicken savory sauces. It really is remarkably flexible, but that doesn’t mean it’s always theHow to Substitute for All-Purpose FlourFlavor Flours,

is not to get stuck on the “all-purpose” part. If you’re willing to accept that different flours have different roles, you may be surprised with the results you can achieve. In the desolate baking aisle, seek out the gluten-free flours, mercifully spared from the ravaging hordes . Dig out some whole-wheat flour from the back of your cupboard to bake a crusty, open-crumb sourdough more nuanced than a plain white loaf.

Before we dive in, another word of wisdom from Alice. There may be only one all-purpose flour, but there are some recipes that really don’t care what flour you use. Make pancakes, crepes, and waffles with any of the flours below, relying on the eggs to take care of texture . For everything else, take a look at the guide below.

Last, a note on measurement: It is always best to use a scale instead of measuring cups. Different flours, or even different brands of the same flour, have varying particle sizes, so your cup of buckwheat flour might have more or less buckwheat than mine. A scale solves the problem.

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