Best Substitutes For White Flour In Baking


While experiencing the joy of baking, can we really think beyond white flour? While white flour seems to be an indispensable item in baking those delicious dense cakes and scrumptious crunchy cookies, it must be borne in mind that white flour can pose health hazards like obesity, heart problems, diabetes and high blood pressure. Actually, when the bran is removed, nutrients are lost. So why not make your baking experience a healthier one? Read to learn about the best substitutes for white flour in baking.


For healthy baking alternatives, you can resort to those gluten-free selections, ancient grains and flours packed with nutrients and rich in fiber content. While you may not like to completely obliterate the ‘white’ devil from your baked goodies, you can surely replace some of it with these healthy options. Replacing white flour can be tricky, hence, keep experimenting to find out what suits your recipe best. Check them out!


Made out of ground almonds, this flour is extremely versatile and you can use it comfortably for baking the best cakes, yeast breads, muffins and the well-known French macarons. Almond flour, which comes in natural as well as blanched versions, is full of protein, vitamin E and fiber. For replacing 1 cup of white flour, start with ¼ cup almond flour and 2/3 cup whole wheat flour.



Made out of finely pulverized dried coconut, this flour is significantly high in fiber content. While baking with coconut flour, you will end up requiring a lot of eggs as binder. This low-carb flour is also great for stabilizing blood sugar level and controlling cholesterol. An excellent option for those who wish to steer clear from gluten, you must however remember to use more liquid in your recipe so that it doesn’t come out dry and coarse.



Packed with nutritional benefits associated with oats, this gluten-free option is quite rich in fiber as well as protein. Bake crisp cookies and fresh muffins with oat flour, though you need to add more liquid to the dough, just as you do for coconut flour. To replace two cups of white flour, start with ½ cup oat flour and use 1 cup of whole wheat flour.



It is the new star in the world of healthy baking. As a novice, opt for the milder groats and try including it in biscuits, crisps and cookies. This gluten free flour can be magical when combined with other flours while baking.



Though not a gluten-free option, rye however is opulent in dietary fiber that helps stabilize blood glucose level, lower cholesterol level and assist in weight management. Consider rye flour as an option while making muffins and making pancakes.


Make a few necessary changes and trust me, nothing can be better than having your cakes and enjoying a healthy life at the same time! Happy baking!


Also learn about egg substitutes in baking here.

Picture Courtesy: Google Images

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3 Responses

  1. May 19, 2016

    […] MEASUREMENT: Get the measurement right. Do not use stray kitchen utensils for measuring the flour or sugar. Use measuring spoons, preferably calibrated ones. If you want your cake to be perfect, the […]

  2. November 7, 2017

    […] like substituting white flour in baking, using egg substitutes can be tricky if all you have used in baking throughout your life is egg in […]

  3. May 2, 2020

    […] INCLUDE FIBRE RICH FOOD Opt for whole grains with high fibre content instead of white, starchy carbohydrates. So, try eating rotis made of multigrain atta or whole wheat atta. Learn that easy recipe to make oatmeal muffins or binge on a slice of buckwheat banana cake and slowly you will learn that eating healthy isn’t that difficult after all! (Read about some of the best substitutes for white flour while baking here) […]

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