All-purpose flour is the backbone of most baking. Here's how to replace it — whether you're gluten-free, grain-free, or just ran out.
All-purpose flour (AP flour) is milled from a blend of hard and soft wheat varieties. The blend is designed to produce a medium protein content — typically 10–12% — which makes it versatile enough for a wide range of applications, from tender cakes to chewy bread. It is the most commonly used flour in North American baking.
The protein in flour (glutenin and gliadin) forms gluten when hydrated and worked. More protein = more gluten = more structure and chew. Less protein = less gluten = more tenderness. AP flour sits in the middle, which is why it works reasonably well in both bread and cake contexts, even if dedicated bread flour or cake flour would produce better results in each.
PROTEIN CONTENT: 10–12%
Brands like Bob's Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure are formulated with a blend of rice flour, tapioca starch, potato starch, and xanthan gum to mimic the behaviour of AP flour. They can be used at a 1:1 ratio in most recipes. Texture may be slightly grainier in some applications.
Made from blanched, ground almonds. High in fat and protein, low in carbohydrates. Produces denser, moister baked goods. Does not form gluten, so baked goods have less structure — add an extra egg or flax egg to compensate. Works best in recipes naturally suited to almond flour: macarons, frangipane, almond cakes, cookies. *Not suitable for: Bread, anything requiring significant structure*
Mild, slightly sweet, and nutritious. Oat flour can be used 1:1 in most quick bread and muffin recipes. It produces a slightly denser, more moist result. Can be made at home by blending rolled oats in a food processor until finely ground. Ensure oats are certified gluten-free if needed.
Higher in fibre, protein, and nutrients than AP flour. Produces denser, nuttier baked goods. For a lighter result, use a 50/50 blend of whole wheat and AP flour. Whole wheat absorbs more liquid — add 2 teaspoons of extra liquid per cup of whole wheat flour used.
12–14% protein content. Produces chewier, more structured baked goods. Excellent for pizza dough, focaccia, and artisan bread. In cakes and cookies, the higher protein can make the result tough — use sparingly for tender baked goods.
7–9% protein content. Produces very tender, fine-crumbed caked goods. Can be approximated using AP flour: remove 2 tablespoons from 1 cup of AP flour and replace with 2 tablespoons of cornstarch.
Made from dried and ground cassava root. One of the closest grain-free flours to AP flour in terms of texture and behaviour. Works well in tortillas, flatbreads, and some baked goods. Slightly denser than AP flour.
Gluten-free: GF 1:1 blend, almond flour, oat flour (certified GF), cassava flour are all gluten-free. Wheat-based flours (whole wheat, bread, cake) are not. Keto: Almond flour and coconut flour are lowest in carbohydrates. Grain-free: Almond flour, coconut flour, cassava flour, and tigernut flour are grain-free.