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. Best for: Muffins, breads, pancakes, crepes, cookies. 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. Starch extracted from cassava root, called tapioca, also works as a great alternative to wheat. In a few cases, it works as a direct substitution for wheat flour, such as in pancakes. Bread Flour. Oat flour comes from milled oats in the same way that wheat flour comes from milled wheat. 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 … Fermented soy flour is also a great wheat substitute as it is gluten free and has twice the health benefits. It can be blended with cornstarch in breads. 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 is a kind of whole grain wheat flour that does a pretty good job of mimicking regular wheat flour, thanks to its gluten content … 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. Spelt flour. Amaranth flour. Cassava flour is also pretty absorbent, so you’ll want to use just a little less than you normally would. Use up to half of sorghum flour in gluten-free flour … 7. Replacement Ratio: 3 cups cassava flour : 4 cups wheat flour Wheat flour is made from grinding wheat, making it usable for baking. This exotic flour is made from yuca root, a tuber from the same family as taro and yams. Like wheat flour, oat flour is a grain flour and has a rich store of minerals and fiber. One factor that makes it a great wheat flour substitute is its nutritional profile, which is almost identical to that of wheat flour. Sorghum flour. When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. Low in calories and sugar, cassava is excellent for maintaining normal blood sugar levels. Coconut Flour. 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. Smoother than millet, this mild flour is closer in texture and taste to wheat flour, which makes it good for baking, but it will make recipes slightly darker in color. 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