10 Best Whole Wheat Flour Substitutes You Can Find Easily

Wheat flour is one of those ingredients that you’ll always find in a baker’s pantry. whole wheat flour is perfect for adding an extra boost of nutrition to your baking without sacrificing taste or texture.

But sometimes whole wheat flour can be hard to find, or you may be looking for a healthier alternative that’s gluten-free. In this article, I’ll give you some of the most suitable alternatives for whole wheat flour that I’ve tried in my baking.

With this list of whole wheat flour replacements, you’ll be able to find the perfect one for your next baking project!

Substitutes for Whole Wheat Flour

  1. Oat Flour
  2. Coconut Flour
  3. Buckwheat Flour
  4. Barley Flour
  5. Arrowroot Flour
  6. Amaranth Flour
  7. Rice Flour
  8. Graham Flour
  9. White Flour
  10. All-Purpose Flour

Oat Flour

Oat flour is a whole wheat flour substitution that can be used in a variety of recipes.

The benefits of using oat flour include the fact that it is high in fibre, low in fat, and gluten-free.

Additionally, oat flour can be used as a replacement for whole wheat flour in recipes for bread, pancakes, cookies, and cakes.

When substituting oat flour for whole wheat flour, it is important to keep in mind that the oat flour will absorb more liquid than the wheat flour.

As a result, you may need to add additional liquid to the recipe. Additionally, the oat flour will produce a denser final product.

Coconut Flour

One of the hottest new food trends is using coconut flour as a whole wheat flour substitution.

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This unique flour is derived from the meat of the coconut and offers a variety of benefits over traditional wheat flour.

For starters, it is naturally gluten-free, making it an ideal choice for those with celiac disease or gluten sensitivity.

Additionally, it is higher in fiber than wheat flour, which can help to regulate digestion.

Finally, coconut flour has a lower glycemic index than wheat flour, making it less prone to cause blood sugar fluctuations.

When substituting coconut flour for wheat flour in a recipe, it is important to keep in mind that it absorbs more moisture than wheat flour.

As a result, you may need to add additional liquid to your recipe, and the final product may be slightly denser than if you had used wheat flour.

However, these small changes are well worth it when you consider the health benefits of using coconut flour.

Buckwheat Flour

Buckwheat flour is milled from the seeds of buckwheat plants. Despite its name, buckwheat is not related to wheat and is a fruit.

Nevertheless, buckwheat flour can be used as a whole wheat flour substitution in many instances.

One benefit of buckwheat flour is that it is naturally gluten-free. This makes it a suitable replacement for those with celiac disease or gluten intolerance.

Buckwheat flour is also lower in calories and carbs than whole wheat flour.

In terms of flavor, buckwheat flour has a nutty taste that pairs well with savory dishes.

It can be used in place of whole wheat flour in recipes for pancakes, waffles, bread, and pasta.

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When substituting buckwheat flour for whole wheat flour, it is important to note that the resulting dish will be denser and darker in color.

Additionally, you may need to use more liquid since buckwheat flour absorbs more moisture than whole wheat flour.

Barley Flour

Barley flour is a whole wheat flour substitute that can be used in a variety of recipes.

It has a nutty flavor that pairs well with other earthy ingredients like mushrooms or truffles.

It is also a good choice for baked goods, as it helps to produce a light, fluffy texture.

When substituting barley flour for whole wheat flour, it is important to note that it will absorb more liquid than other types of flour. As a result, you may need to add additional liquid to your recipe.

Barley flour is also gluten-free, making it a good choice for people with gluten sensitivities.

Arrowroot Flour

Arrowroot flour can be used as a whole wheat flour substitution in several cases.

It is a gluten-free flour that is also light and fluffy, making it ideal for baked goods.

Additionally, arrowroot flour can help to thicken sauces and soups. As a result, it is a versatile ingredient that can be used in a variety of recipes.

When substituted for whole wheat flour, arrowroot flour may make baked goods slightly more delicate. However, the overall taste and texture will not be significantly affected.

Additionally, arrowroot flour is less likely to cause gastrointestinal distress than other gluten-free flours. Consequently, it is an excellent choice for those with gluten sensitivities or celiac disease.

Amaranth Flour

Amaranth flour is a versatile whole grain flour that can be used as a wheat flour substitute in many recipes.

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While it does have a slightly different flavor and texture than wheat flour, amaranth flour can be used in most recipes that call for wheat flour with minimal changes.

Amaranth flour is especially well suited for baked goods such as bread, muffins, and pancakes. It is also a good choice for thickening sauces and soups.

Because amaranth flour is gluten-free, it may result in a slightly crumblier texture in some baked goods.

Adding an extra egg or using a gluten-free binding agent such as xanthan gum can help to offset this effect.

Rice Flour

Rice flour is a great choice as a whole wheat substitute. It’s high in fiber and protein, and it has a lower glycemic index than other flours, so it won’t cause sharp spikes in blood sugar.

Additionally, it’s ideal for people with celiac disease or gluten intolerance, as it is naturally gluten-free.

However, because it lacks gluten, the finished product will be more crumbly.

If you’re looking for a light and fluffy texture, try adding an extra egg to your recipe.

You can also add a little bit of xanthan gum or psyllium husk to help bind the ingredients together.

For best results, sift the rice flour before using it to avoid clumps in your batter.

When stored inside a freezer in an airtight container, rice flour will keep for up to six months.

Graham Flour

For a lighter option that still offers the benefits of whole wheat flour, consider using graham flour.

Graham flour is a type of whole wheat flour that is milled from the entire wheat berry, including the bran and germ.

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This gives it a slightly coarser texture than traditional whole wheat flour, but it also makes it higher in fiber and nutrients.

When substituting graham flour for other types of flour, you may need to make adjustments to the recipe.

For example, graham flour absorbs more moisture than all-purpose flour, so you may need to add additional liquid to the batter or dough.

You may also need to increase the baking time by a few minutes.

White Flour

White flour can be used as a whole wheat flour substitution in many cases.

Some benefits of using this substitute include the fact that it is usually less expensive than whole wheat flour and that it is also lighter in color, which may be desired for some recipes.

White flour is also a suitable substitute for whole wheat flour in terms of nutritional value, as it has a similar amount of protein and fiber.

However, one downside to using white flour as a substitute is that it generally produces a less dense and chewy texture than whole wheat flour.

As a result, it is important to consider the desired texture of the final product when choosing whether or not to use white flour as a substitute for whole wheat flour.

All-Purpose Flour

All-purpose flour is a type of wheat flour that can be used for a variety of baking recipes.

It is made from a blend of hard and soft wheat flour, and it typically has a higher protein content than other types of wheat flour.

This makes it ideal for baked goods that need to rise, such as bread and cakes.

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All-purpose flour can also be used as a substitute for whole wheat flour in many recipes.

When substituting all-purpose flour for whole wheat flour, you may need to add additional liquid to the recipe, as whole wheat flour can absorb more liquid than all-purpose flour.

You may also need to adjust the baking time, as all-purpose flour typically requires less time to bake than whole wheat flour.

Conclusion

There are a variety of whole wheat flour substitutes that can be used in baking recipes.

The best substitute for whole wheat flour will depend on the desired texture and flavor of the final product.

So go ahead and experiment with different substitutes to find the one that works best for you!

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