Spelt Flour (with gluten) Native to Iran and Central Europe and moderate is its gluten content, triticum spelt or spelt flour can also be a great substitute for wheat flour. Spelt is a kind of whole grain wheat flour that does a pretty good job of mimicking regular wheat flour, thanks to its gluten content … If you are looking for a healthy substitute for refined flour to use in baking, coconut flour is a perfect choice. This flour is excellent for people with celiac disease or … Sorghum flour. When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. Replacement Ratio: 3 cups cassava flour : 4 cups wheat flour This exotic flour is made from yuca root, a tuber from the same family as taro and yams. It can be blended with cornstarch in breads. Oat flour comes from milled oats in the same way that wheat flour comes from milled wheat. Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. How to substitute: Swap it 1:1 for glutenous flour or any other gluten-free flour. Starch extracted from cassava root, called tapioca, also works as a great alternative to wheat. "Alternative flours can be used as substitutes for regular wheat flour if you have an ... but it also makes for an easy one-to-one swap for wheat flour in gluten-free baking. Coconut Flour. It’s also high in antioxidants. Best for: Muffins, breads, pancakes, crepes, cookies. Wheat Flour Substitues. Opting to use whole wheat flour rather than white, bleached, all purpose flour will not only have a large nutritional impact on your baking but it will also change your baked goods dramatically. One factor that makes it a great wheat flour substitute is its nutritional profile, which is almost identical to that of wheat flour. 7. Amaranth flour. Baking with whole wheat flour has become quite popular in the past few years as people are becoming more and more health conscious. Bread Flour. Low in calories and sugar, cassava is excellent for maintaining normal blood sugar levels. I had the same question and found this at the BHG site: "Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour. There are many kinds out there, and you can differentiate them by the amount of gluten in them, the color, the parts of the grain used, and the type of wheat. Luckily for all of the new sourdough enthusiasts out there, bread flour has the easiest substitution: you can replace it 1:1 with regular all-purpose flour. Spelt flour. Wheat flour is made from grinding wheat, making it usable for baking. In a few cases, it works as a direct substitution for wheat flour, such as in pancakes. 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