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Substitutes for Flour

Common substitutes for flour are Cornstarch and Oat Flour, with ratios below.

BinderThickenerTexture

Substitutes (2)

  • Cornstarch

    Okay with tweaks

    1/2:1

    BakingSauteingFryingSlow CookSteamingDrinks

  • Oat Flour

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookSteaming

FAQ

What else is Flour known as?

Flour is known as wheat flour, all-purpose flour, ap flour, plain flour, wheat, and all purpose flour.

What is the texture like dry?
  • Fine, dry, powdery.
  • Slightly gritty between fingers, clumps if damp.
  • Pale white to off-white depending on type.
What is the texture like when heated?

Turns tender and structured in baked goods, silky when cooked into a roux or sauce, crisp when fried as a coating.

How is Flour used in recipes?

Flour is the backbone of baking and a common thickener for sauces and gravies. Mix with fat for a roux, or coat food before frying for crunch. Store in a sealed container somewhere cool and dry. Pairs with butter, eggs, and yeast in most doughs.

Does water content matter?

Flour has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Cooking methods

Works well

  • Baking

    Builds structure through gluten and starch. Base for bread, cakes, and pastry. Amount and type set crumb and chew.

  • Sauteing

    Used to coat meat or vegetables before the pan for a browned crust. Also thickens pan sauces and gravies.

  • Frying

    Coats food for crisp, golden crusts. Absorbs oil if the batter's too thick or the oil's too cool.

  • Slow Cook

    Thickens stews and braises when mixed into a paste or roux first. Prevents lumps if whisked in slowly.

  • Steaming

    Works in steamed buns, dumplings, and puddings where gentle moist heat sets the starch and gluten structure.

  • Drinks

    Occasionally used to thicken hot drinks or as a base for roux in savory drink bases like congee gravies.

Methods to avoid (2)
  • Grilling

    Not used directly on the grill. Only relevant if food was floured beforehand and finished over flame.

  • Raw Cold

    Not eaten raw. Contains raw starch and proteins that taste chalky and can carry food safety risks.