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. These  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 the original quantity of baking powder mentioned in the recipe if using white flour as it is.


Like these recipes?

Share with your friends!

46 Responses to “Flour Substitutions”

  1. Ellie says:

    I am wondering if I can use only oatmeal instead of flour? And also I would like to use apple sauce instead of sugar , is this possible ?

    • heather says:

      I’ve never tried apple sauce, but I’ve tried banana puree with success. It has actually made things, like cookies, more muffin like. Good luck!

      • Madhuram says:

        Do try it Heather. Applesauce works fine in muffins. But in cookies they become very soft and chewy. So not a good choice if you want to make crispy cookies.

  2. Karl77 says:

    I enjoy cooking all the time, cooking is easy, fun and very rewarding.

  3. Jessica says:

    How can I substitute Coconut Flour for white flour?
    Due to food allergies we cannot use soy, wheat, rice, or oats.
    thanks!

    • Madhuram says:

      That’s not quite easy Jessica. Gluten-free and egg free is complicated. I guess you have to figure it out on a trial and error basis.

  4. madhu says:

    want to know ,what is self rising flour. how it differ from maida ?

  5. Kim says:

    Umm yeah I was trying to make cookies and none of these sound like s good substitute.

Leave a Reply

Your comment may need to be approved before it will appear on the site. Thanks for waiting.

Current ye@r *