Flour Substitutions


I live in Pennsylvania and the grocery store we go here is called “Giant”. They run a magazine “Healthy Ideas”, it’s a monthly issue and it’s free for the consumers to pick it from the stands they have as soon as entering the store. It’s a small magazine with 30 pages but has a lot of vital information, regarding health, latest findings and especially interesting recipes using in-season fruits and vegetables. I’m mentioning it here because, sometimes we don’t take time to look at what the stores are offering other than selling their products. So please take time to look around and find out what your store has to offer you.

Flour Substitutions

In April 2008 issue I found the following information about substituting other flours for white flour while baking. For 1 cup sifted all purpose white flour, substitute:

  • 1/4 cup soy flour plus 3/4 cup white flour
  • 1/3 cup wheat germ plus 2/3 cup white flour
  • 1/3 cup whole wheat flour plus 2/3 cup white flour
  • 3/4 cup coarse cornmeal
  • 3/4 cup rice flour
  • 1 cup rolled oats
  • 1.5 cups oat flour

It was also mentioned that these substitutions may require additional leavening, so add 2.5 teaspoons baking powder per cup of flour to compensate. TheseĀ  alternatives to white flour will result in a heavier yeast bread product.

My question, is it just 2.5 teaspoons of baking powder on the whole while using any one of the above substitution or 2.5 teaspoons in addition to theĀ original quantity of baking powder mentioned in the recipe if using white flour as it is.



  1. Hi,

    some of the recipes are with coconut flour. But it is difficult to procure coconut flour. How can we replace it with some healthy flour?What is the proportion?



    • Coconut flour is usually used as a gluten-free alternative. It doesn’t work like all-purpose or whole wheat flour, because it doesn’t have gluten. Gluten-free and egg free is quite tricky. Experimenting with different flours and ratio alone will help.

  2. Good day.
    I am from Singapore. Happened to read this interesting web. Currently my cookies recipe only required 1 dry ingredient tat was 100g of cake flour. May I know how to I replace cake flour with rolled oat meal/ rolled oat flour? Appreciate your advise with many thanks.

  3. I would like to make a corn casserole but it’s asking for 4 T. of flour. I have an issue with gluten what can I use instead?

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