16 Best Whole Wheat Flour Substitutes That You Should Try!

Whole wheat flour is a staple in most kitchens around the world. This flour is a much healthier version of regular refined flour, so many people have switched to this variant. But, if you have run out of the same at the last moment, look at these 16 whole wheat flour substitutes! 

In most recipes, the best substitutes you can use in place of whole wheat flour are all-purpose flour, Graham flour, rice flour, amaranth flour, coconut flour, buckwheat flour, chickpea quinoa flour, almond flour, and rye flour. 

Whole wheat flour has to be one of the most popular types of flour worldwide. In most Asian countries, especially South Asian countries, whole wheat flour is an irreplaceable staple. However, now everyone is getting more health conscious. 

So, most people everywhere are switching to whole wheat flour over regular white flour. This flour is made with whole wheat grains, making it richer in nutrients than its refined counterpart. 

Moreover, whole wheat flour is just as versatile as refined flour, as it can be used in baking and cooking, as a thickening agent, and for breading. However, there are a few drawbacks with whole wheat flour as well. The biggest one is that people who are intolerant to gluten can’t eat it. 

If you have gluten intolerance or are just out of whole wheat flour, make sure you read this article until the end. You will find some great options instead of whole wheat flour, with many gluten-free options here. So, let’s explore!

16 Best Whole Wheat Flour Substitutes

Here are some of the best substitutes you can use in place of whole wheat flour, along with a little about which recipes they work best in!

1. All-Purpose Flour

Starting with a classic, the closest and easiest substitute that you can use in place of whole wheat flour is all-purpose flour. Granted, all-purpose flour does not have the nutrients whole wheat flour does. 

However, it has several similar properties and can work in many recipes. All-purpose flour is the best substitute for baking recipes, as it has the perfect amount of gluten. 

This makes baked products perfectly soft and spongy, even more than whole wheat flour. Besides that, all-purpose flour is a thickening agent for sauces and breading. You can use the same quantity of all-purpose flour as whole wheat flour in any recipe. 

2. Graham Flour

This type of whole wheat flour has a much coarser texture. This flour was named after Sylvester Graham, who developed this flour in the 1830s. The idea behind this flour was to divert attention away from refined flour. 

Graham flour is a much healthier option than refined flour. It has a slightly nutty flavor and aroma and brown color. It does change the color of food made with it. 

A common misconception about Graham flour is that it is gluten-free. However, that is not the case. This flour contains gluten, giving the dough a lovely elasticity. Graham flour can be used in the same quantity as whole wheat flour in any recipe as a substitute.

3. Rice Flour

Rice flour is a great gluten-free alternative to use in place of whole wheat flour. Rice flour can be made with any rice; hence, they all have different flavors. Flour made with white rice is subtle, whereas brown rice flour tends to have a nuttier flavor. 

Rice flour is also nutritionally dense and a great source of fiber. This makes it an appropriate choice for a substitute. However, rice flour might not work as a substitute for every recipe. 

Rice flour can work for certain baked goods, like cookies and biscuits. Moreover, it can also work well for thickening and breading. However, I would recommend using something other than rice flour for bread and cake, as it retains less moisture. A direct substitution will work just fine. 

4. Amaranth Flour

This flour is gluten-free and considered one of the most protein-rich flour. Amaranth flour is made by grinding amaranth seeds and was popular amongst pre-Columbian American civilizations. 

Amaranth flour is also very high in nutrients; hence, many people have considered adding it to their diets. This flour can work well as a substitute for whole wheat flour, but it depends on the recipe. 

Amaranth flour is excellent for making flatbreads or any unleavened dough. Moreover, it can also work very well as a thickening agent. However, if making a leavened dough, you must mix half of the flour with whole-grain flour. In other cases, a direct substitution will work fine. 

5. Barley Flour

Barley grains are quite often used to make beer. Barley grains are also turned into flour, similar to whole wheat flour in many ways. Barley flour, unlike a few mentioned here, is not gluten-free. 

So, if you are looking for gluten-free flour options, something other than this will work. Barley flour also has properties similar to whole wheat flour, which has a nuttier flavor. However, it is a more nutrient-rich alternative to whole wheat flour. 

Barley flour can be used in various recipes, from bread to cake. Just know that it will give your baked good a slightly nutty aftertaste. Moreover, barley flour is also great as a thickening agent and for unleavened bread. Use it in the same quantity in any recipe as whole wheat flour. 

6. Buckwheat Flour

Buckwheat flour is another gluten-free flour that is a great substitute option. It has a nutty and earthy flavor, which works very well in most recipes and gives them all a distinct flavor. 

Buckwheat flour is also considered a great immunity booster, as it is rich in various nutrients. This flour can be used in any recipe as a substitute for whole wheat flour, regardless of whether it is a leavened or unleavened dough. Use it in the same quantity as whole wheat flour.

7. Sorghum Flour

This flour is made from the sorghum plant and has a sweet flavor. This flour is also gluten-free and nutrient-rich. So, many people prefer using sorghum flour since it adds a lot of value to a diet. 

Sorghum flour can be used in every recipe instead of whole wheat flour. However, since it is gluten-free, you may have to add a binder like xanthan gum for cakes and bread. In most recipes, a direct swap with whole wheat flour will work perfectly fine. 

8. Coconut Flour

As you may have guessed, this flour has a nutty flavor since it is made with coconut meat. But, in most recipes, it can work as an advantage, especially if you are fond of the taste of coconut. 

Coconut flour is excellent in most baked recipes, making flatbreads and breading. However, it will impart a slightly sweet flavor to every recipe, so keep that in mind. A direct swap of whole wheat flour with coconut flour will work perfectly in any recipe. 

9. Oat Flour

Oats are considered one of the best and healthiest grains out there. They are rich in nutrients with a low glycemic index. This ensures they don’t have as many carbohydrates, making them great for weight loss and overall well-being. 

Milling oats make oat flour and have a slightly coarse texture. Oats flour works best in baking, more than for breading and as a thickening agent. While using it as a substitute, however, especially in bread and cakes, you may have to mix ¾ the amount of oat flour with ¼ wheat flour just so that the baked goods can hold their shape well. 

10. Millet Flour

Millet is gluten-free, with high amounts of protein and fiber. Millet flour is considered very healthy and can work wonders as a substitute for whole-wheat flour. Millet flour is also pretty tasteless, so you wouldn’t have to worry about it imparting flavor to your food. 

Millet flour absorbs water very quickly, which is something to be careful about. I recommend this flour in place of whole wheat flour as a thickening agent and also make pancakes and flatbreads, all in the same quantity as whole wheat flour in any recipe. 

11. Spelt Flour

This flour is made from spelt, which is a type of wheat. So, it is not a gluten-free alternative to whole wheat flour. However, it is still much more nutritionally dense than whole wheat flour. 

Spelt flour tends to have more fiber than whole wheat flour and has also been proven to reduce bad cholesterol in the body. Moreover, for most people, spelt flour is easier to digest than whole wheat flour. 

So, that makes it an excellent alternative for a lot of recipes. Spelt flour can be used to make bread and cake, giving you lighter baked goods. It is also great for cooking and can be used as a substitute for whole wheat flour in a standard 1:1 ratio. 

12. Quinoa Flour

This flour is made from quinoa seeds, which most health buffs would be aware of. Quinoa has been harvested for the longest time. However, it has gained much popularity over the past few decades. 

Quinoa is also considered a superfood, meaning it can keep you full for much longer. Quinoa flour is a rich protein, magnesium, calcium, and iron source, making it a great addition to a healthy diet. 

Quinoa flour is great to use in recipes like pancakes and cookies and will have a slightly lumpy texture, similar to polenta. You can also make bread, cake, and pie crusts. However, you must mix half of it with whole-grain flour to get an exemplary structure of the baked good. 

13. Chickpea Flour

This flour is made from chickpeas, a type of bean that is a rich source of protein. Chickpea flour is often used in middle eastern cooking, quite often because of the nutritional value that it provides. 

Chickpea flour is also rich in fiber and many vitamins, making it a great addition to a healthy diet. Chickpea flour will work well in flatbread recipes and as breading for fried food. Moreover, it also forms a lovely batter for pancakes. 

However, since this flour is entirely gluten-free, it won’t give leavened bread or cake a structure. So, you will have to mix half of it with grain flour while using it as a substitute in baked recipes. 

14. Almond Flour

Almonds, as we all know, are low in carbohydrates and rich in fat, protein, and various minerals. So, almond flour is also very rich in protein and good fat, making it a pretty worthy substitute for whole wheat flour. 

In gluten-free baked goods, almond flour is often used as a substitute for refined flour. However, as you may have noticed, almond flour cannot structure leavened dough due to the lack of gluten. 

While it may work perfectly for gluten-free and flourless cakes, you might have to do a little tweaking for bread recipes. Use ⅓ cup of almond flour mixed with ⅔ cup of all-purpose flour, giving you the perfect balance of gluten. 

15. Rye Flour

Rye is a type of grain that is very similar to wheat. So, rye flour is not a gluten-free option to consider. However, if you are okay with gluten, then this is one of the best substitutes that you could consider for any recipe. 

Rye flour is rich in fiber, easily digestible, and a good source of minerals. This flour is also readily available and widely used for making baked goods. You may have encountered rye bread at some point! 

Rye flour does have a nuttier flavor than many of the substitute options mentioned above. The taste can be bold compared to whole wheat flour, which is worth considering. So, don’t do a direct swap while using it as a substitute. Instead, mix half rye flour with half whole wheat flour or all-purpose flour to create a balance. 

16. Banana Flour

This one is out there and not as popular. But banana flour can work in many recipes instead of whole wheat flour. Firstly, it is made with raw bananas, which makes it nutritionally dense. 

Banana flour is rich in fiber and has gained popularity lately. Moreover, it is also gluten-free, which is a prominent perk. It can make pancakes, muffins, cookies, and more with a slightly sweet flavor. Replace whole wheat flour with ¾ cup of banana flour, using it as a substitute. 

Short Recap For Whole Wheat Flour Substitutes

Here is a short recap of all the whole wheat flour substitutes that we discussed till now. In this section, you can find the best substitutes for different recipes based on certain factors. 

Best Whole Wheat Flour Substitutes As Per Flavor And Texture–

1. Spelt Flour
2. All-Purpose Flour,
3. Graham Flour
4. Barley Flour

Best Whole Wheat Flour Substitutes As Per Availability-

1. All-Purpose Flour
2. , Millet Flour
3. Oat Flour
4. Rye Flour

Best Gluten-Free Whole Wheat Flour Substitutes-

1. Rice Flour
2. Millet Flour
3. Amaranth Flour
4. Sorghum Flour

How To Use Whole Wheat Flour Substitutes

16 Best Whole Wheat Flour Substitutes That You Should Try

In most recipes, the best substitutes you can use in place of whole wheat flour are all-purpose flour, Graham flour, rice flour, amaranth flour, coconut flour, buckwheat flour, chickpea quinoa flour, almond flour, and rye flour.

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Ingredients

  

• All-Purpose Flour
• Graham Flour
• Rice Flour
• Amaranth Flour
• Barley Flour
• Buckwheat Flour
• Sorghum Flour
• Coconut Flour
• Oat Flour
• Millet Flour
• Spelt Flour
• Quinoa Flour
• Chickpea Flour
• Almond Flour
• Rye Flour
• Banana Flour

Instructions

 

• Go through the substitutes and see which one seems fit for the recipe.
• Collect your ingredients and use your preferred substitute.
• Use the substitute in the required amount and make the dish according to the recipe.

Tried this recipe?Let us know how it was!

Conclusion

Whole wheat flour is undoubtedly an essential ingredient in most kitchens out there. This flour is considered to be one of the most versatile ones and is also very nutritious compared to its refined counterparts. 

However, if you have gluten intolerance or are just out of whole-wheat flour, consider using substitutes. Luckily, several substitutes work perfectly well in place of whole wheat flour. 

Some of these substitutes are entirely gluten-free and can work fine in most recipes. However, you may have to add whole wheat flour to some of them. Let me know which of these substitutes worked best for your recipe in the comments! 

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