Can’t find all-purpose flour? Out of whole-wheat? Here’s what you can use instead. Show April 16, 2020 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
Substitutions by Flour TypeImage Credit...Erin Jeanne McDowellWhole-Wheat FlourWhole-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. Image Credit...Erin Jeanne McDowellBread FlourAt 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. Image Credit...Francesco Tonelli for The New York TimesAll-Purpose FlourYou can use all-purpose flour in place of bread flour, but all-purpose’s lower protein content means it may yield a slightly wetter dough or batter. Use all-purpose in conjunction with whole-grain flours to help reduce the overall protein content in the recipe — for example, a half whole-wheat and half all-purpose mix to avoid dense muffins. And a note: Gluten-free all-purpose flour blends perform similarly to regular all-purpose, and can generally be substituted one-to-one. These blends are great in everything from cookies to quick breads to scones, so if you can’t get all-purpose flour, it’s worth picking up a bag of a gluten-free blend, if it’s available. Image Spelt FlourWith a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!) substitute that can easily be swapped cup for cup. Keep an eye on the consistency of the final dough or batter: It may be dry and need more moisture. Image Credit...Erin Jeanne McDowellPastry FlourPastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose. Similarly, you can also use all-purpose flour in a recipe that calls for pastry flour. Image Credit...Erin Jeanne McDowellCan white whole wheat flour substitute for allWhite whole-wheat flour can be used in all recipes requiring whole-wheat flour—the final product will simply have a sweeter flavor. It can also be used in lieu of all-purpose flour in breads, cakes, and baked goods such as scones, gingerbread, and muffins.
What happens if you replace allSubstituting whole wheat flour 100% for white flour will lower the rise of your yeasted baked goods significantly. Why? Mainly because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise.
Are wheat flour and allIf you're in the middle of mixing up a batch of muffins, can you substitute whole-wheat flour instead of the all-purpose flour that the recipe calls for? The short answer: no. Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour.
Is white whole wheat flour the same as plain flour?Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
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