Flour Substitutes

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Flour for baking

All-purpose (1 cup)
Substitute one of the following:

• 1 cup + 2 tablespoons sifted cake flour
• 1 cup self-rising flour (omit baking powder and salt from recipe)
• 1 cup minus 1 tablespoon pre-sifted flour
• 1 cup finely milled whole grain or graham flour
• 1 cup + 2 tablespoons coarsely milled whole grain or graham flour
• 3/4 cup gluten flour
• 7/8 cup rice flour
• 1 1/2 cups rye flour
• 1/2 cup barley flour
• 1 cup corn meal
• 1 1/2 cups oat flour

All-purpose (1 cup sifted)

• 1 cup minus 2 tablespoons unsifted all-purpose flour

Bread (any amount)

• equal amount all-purpose flour

Buckwheat (any amount)

• equal amount whole-wheat flour

Cake (1 cup sifted)

• 1 cup minus 2 tablespoons (7/8 cup) stirred or sifted all-purpose flour or white flour

Graham (1 cup)

• 1 cup whole wheat flour

Oat (any amount)

• equal amount whole-wheat flour

Pastry (1 cup)

• 1 cup minus 2 tablespoons (7/8 cup) all-purpose flour or bread flour

Self-rising (1 cup)

• 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/8 teaspoon salt

Triticale (any amount)

• equal amount whole-wheat flour

Whole Wheat (1 cup)

• 2 tablespoons wheat germ + all-purpose flour to make 1 cup
• 1 cup graham flour
• 1 cup barley flour (in quick bread recipes)

Flour for thickening

All-purpose (1 tablespoon)

• 1 1/2 teaspoons cornstarch, arrowroot, potato starch, or rice starch

Potato (1 tablespoon)

• 2 tablespoons all-purpose flour

Source: Food FAQS