We all have that moment when we’re halfway through a recipe and realize we’re out of whole wheat flour. No need to scrap your baking plans!
We can make simple swaps that work just as well. Sometimes it’s about using what’s already in our pantry. Swapping ingredients can be a lifesaver. For us, these swaps have worked wonders.
Take a deep breath; substitutions can be fun and easy. We’ve got the lowdown on the best alternatives to whole wheat flour. Let’s get started!

7 Easy Substitutes for Whole Wheat Flour
For those who want to avoid or are allergic to wheat, there are plenty of alternatives that give the same results in baking. Here are seven easy substitutes for whole wheat flour:
Substitute | Taste | Texture | Ratio | Suitable Dishes |
All-Purpose Flour | Neutral | Fine, soft | 1:1 | Breads, pastries, cookies |
Almond Flour | Nutty | Coarse, dense | 1:1 | Cakes, cookies, pancakes |
Oat Flour | Mild, slightly sweet | Fine, soft | 1:1 | Muffins, pancakes, cookies |
Spelt Flour | Nutty, slightly sweet | Fine, soft | 1:1 | Breads, pizza crust, pastries |
Buckwheat Flour | Earthy, slightly bitter | Coarse, dense | 1:1 | Pancakes, crepes, soba noodles |
Chickpea Flour | Nutty, slightly savory | Fine, dense | 1:1 | Flatbreads, fritters, pakoras |
Brown Rice Flour | Mild, slightly nutty | Fine, gritty | 1:1 | Breads, cakes, cookies |
1 – All-Purpose Flour
First off, all-purpose flour is the most straightforward substitute for whole wheat flour. It’s versatile and almost everyone has it.
We use one cup of all-purpose flour for every cup of whole wheat flour called for in a recipe. This swap is easy and works most of the time.
One thing to note: All-purpose flour lacks the nutty flavor of whole wheat, and it’s not as dense. So, your baked goods might be a bit lighter.
For more information, check out substitutes for all-purpose flour for other handy options.
2 – Almond Flour
Next, let’s talk about almond flour! Almond flour is a fantastic substitute for whole wheat flour when you want a nutty flavor and gluten-free option.
We use it in a 1:1 ratio to whole wheat flour.
Game-changer: almond flour adds a rich, moist texture to your baked goods that’s hard to beat.
We noticed our cookies are chewier and cakes are denser. It’s perfect for those treats that need a bit of extra moisture.
For those interested in more substitutes, check out this comprehensive guide on almond flour substitutes.
3 – Oat Flour
“Oat” here we go! Oat flour is a versatile and gluten-free option that’s made by grinding oats into a fine powder. We love it because it adds a slightly sweet, hearty flavor to our recipes.
We use one cup of oat flour for every cup of whole wheat flour. It makes pancakes fluffy and muffins tender. Just keep an eye on the moisture level, as oat flour can absorb more liquid.
It’s a great choice for cookies, bread, and more, so if you’re looking for more ideas, check out some cool recipes at oat flour substitutes.
4 – Spelt Flour
“Spelt” might sound exotic, but it’s super easy to use. It’s a fantastic substitute for whole wheat flour, giving a similar nutty flavor. Swap it 1:1 in your recipes.
Spelt flour is lighter and gives a softer texture. If you love baking bread or cookies, you’ll notice the difference.
Mix it in your next batch of muffins, and taste the hearty goodness. We find it pairs perfectly with sweet and savory.
Need more options? Check out our spelt flour substitutes for even more baking ideas!
5 – Buckwheat Flour
Next, let’s talk about buckwheat flour! Buckwheat flour is a gluten-free option that’s perfect for giving a robust flavor to your recipes. We love how it adds a nutty, earthy taste to our dishes.
Use it in a 1:1 ratio to whole wheat flour. Buckwheat flour works wonders for pancakes and waffles, giving them a unique twist.
It’s a bit denser and darker than other flours. That means your baked treats might have a rich, hearty texture.
For more ideas, explore our guide on the best buckwheat flour substitutes. It’s packed with useful swaps!
6 – Chickpea Flour
In terms of going gluten-free and still getting that awesome texture, let’s talk chickpea flour. It’s super versatile and gives a slightly nutty flavor. Great for savory dishes, and even sweet treats.
We swap it 1:1 with whole wheat flour. You’ll love how it makes your pancakes fluffy and adds a hint of earthiness to brownies.
Best part? It’s packed with protein and fiber, and so easy to use in the kitchen. For more cool ideas, check out our chickpea flour substitutes.
We’ve tried it with everything from muffins to pizza dough. And it never disappoints.
7 – Brown Rice Flour
Next up: brown rice flour. It’s a wonderful gluten-free substitute with a mild flavor. We use it in a 1:1 ratio to whole wheat flour.
Personal anecdote: We love using brown rice flour for our cookies and muffins. It gives them a light and crumbly texture.
This flour is great for cakes too, making them soft and tender. Important: Brown rice flour can be a bit gritty, so mix it well.
For recipes, we use it to make everything from pancakes to bread. Give it a try, and you’ll notice the difference.
Frequently Asked Questions
Yes, all-purpose flour can replace whole wheat flour, though it will result in a lighter texture and flavor.
Yes, almond flour can replace whole wheat flour in gluten-free recipes, offering a nutty flavor and moist texture.
Yes, oat flour is a great gluten-free substitute, providing a mild sweetness and tender texture in baked goods.
Spelt flour is an ancient grain with a mild, nutty flavor. It works well as a substitute for whole wheat flour in most recipes.
Yes, buckwheat flour provides a slightly earthy flavor and works well in pancakes, though it may produce a denser texture.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.