Substitutes for all-purpose flour
All-Purpose Flour Substitutes
All-purpose flour is a midpoint protein blend designed to do everything passably. Replacing it means picking a flour that's better at the specific thing you're doing — or accepting different texture if you're improvising.
Quick reference
| Substitute | Ratio |
|---|---|
| GF Flour Blend | 1:1 |
| DIY Cake Flour | 1:1 |
When the substitute matters
- · Bread — bread flour (higher protein) gives more chew
- · Cakes — cake flour (lower protein) gives tender crumb
- · Pancakes and quick breads — whole-wheat or oat flour works with small adjustments
- · Thickening sauces — cornstarch (half the amount) or arrowroot do the gluten-free version
The substitutes, in detail
GF Flour Blend
Ratio: 1:1 — use the same amount
Use a 1:1 gluten-free baking blend for best results.
What you need
- · 1 cup Gluten-Free 1:1 Baking Flour
DIY Cake Flour
Ratio: 1:1 — use the same amount
Removing protein (flour) and adding starch creates a tender crumb.
What you need
- · 0.85 cup All-Purpose Flour
- · 2 tbsp Cornstarch
How to make it
- 1 Sift flour and cornstarch together twice.
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