___________________________________________________________________________-

FOR GENERAL BAKING

whole wheat flour (replace no more than half of the all-purpose flour with this and add half again as much baking powder, also consider adding slightly more liquid to the recipe; makes bakedgoods denser and coarser in texture; provides more fiber but about the same nutrients as enriched all-purpose flour) OR

self-rising flour (not for yeast breads or pie crusts; omit salt and baking powder from recipe) OR

pastry flour (does not work well with cookies) OR

cake flour (Don't try this in bread. This also doesn't work well in cookies, quick breads, muffins, and biscuits--it makes them crumbly. In a pinch, substitute one cup of all-purpose flour with one cup plus two tablespoons of cake flour.) OR

barley flour (especially for pancakes, cookies, and quick breads; mild flavor; replace up to 1/2 of any wheat flour with this; contains some gluten) OR

buckwheat flour (especially for pancakes; makes product heavier and stronger tasting; replace up to 1/2 of any wheat flour with this; contains some gluten) OR

oat flour (especially in quick breads and cookies; makes product moister, chewier, and more crumbly; contains some gluten) OR

brown rice flour (good for those with wheat allergies; replace up to 1/4 of any wheat flour with this; baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of 1 part arrowroot or other thickener + 4 parts rice flour; adding more eggs is another way to reduce crumbliness; since rice flour absorbs more moisture, you may need to add more liquid to recipe) OR

corn flour (good for those with wheat allergies) OR

millet flour (more pronounced flavor; tends to make product coarse and dry; replace up to 1/5 of any wheat flour with this) OR

potato flour (replace up to 1/4 of any wheat flour with this; substitute 5/8 C potato flour for 1 C all-purpose flour) OR

soy flour (high in protein, very strong flavor; replace up to 1/4 of any wheat flour with this, increase liquid in recipe and reduce oven temperature by 25 degrees) OR

quinoa flour (makes product moister, higher in fat; replace up to 1/2 of any wheat flour with this) OR

non-waxy rice flour (good for those with wheat allergies; replace up to 1/4 of any wheat flour with this; baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of 1 part arrowroot or other thickener + 4 parts rice flour; adding more eggs is another way to reduce crumbliness; since rice flour absorbs more moisture, you may need to add more liquid to recipe or substitute only 7/8 C rice flour for each cup of all-purpose flour) OR

wheat germ (makes product more nutritious; replace up to 1/3 of flour with this) OR

amaranth flour (higher in fat) OR

spelt flour (makes product heavier; consider increasing the baking powder so that the product rises more; tolerated by most people with wheat allergies; good for making pasta and bread) kamut flour (tolerated by most people with wheat allergies, good for making pasta and bread; best if combined with other flours) ground Passover matzo (for Jews during Passover) potato starch (for Jews during Passover)

FOR YEAST BREADS

bread flour (for larger loaf; harder to knead) OR

whole wheat flour (replace up to half of white flour with this; if coarsely ground, substitute 1 1/8 C whole wheat flour for 1 C all-purpose flour) OR

light rye flour (replace up to 40% of wheat flour with this, and knead gently; consider increasing the yeast so that the bread rises more; imparts an interesting, slightly sour flavor; contains some gluten) OR

medium rye flour (replace up to 1/3 of any wheat flour with this, and knead gently; consider increasing the yeast so that the bread rises more; imparts an interesting, slightly sour flavor; contains some gluten) OR

dark rye flour (replace up to 1/4 of any wheat flour with this, and knead gently; consider increasing the yeast so that the bread rises more; imparts an interesting, slightly sour flavor; contains some gluten) OR

triticale flour (replace up to 1/2 of any wheat flour with this, knead gently, and let rise only once) OR

barley flour (mild flavor; replace up to 1/6 of any wheat flour with this; contains some gluten) OR

brown rice flour (replace up to 1/5 of any wheat flour with this; consider increasing the yeast sothat the bread rises more; good for those with wheat allergies) OR

buckwheat flour (more pronounced flavor; replace up to 1/5 of any wheat flour with this; contains some gluten) OR

corn flour (replace up to 1/5 of any wheat flour with this; consider increasing the yeast so that the bread rises more) OR

millet flour (more pronounced flavor; tends to make breads coarse and dry; replace up to 1/5 of any wheat flour with this) OR

oat flour (replace up to 1/4 of any wheat flour with this; consider increasing the yeast so that the bread rises more) OR

potato flour (replace up to 1/6 of any wheat flour with this; substitute 5/8 C potato flour for 1 C all-purpose flour) OR

soy flour (high in protein, very strong flavor; replace up to 1/8 of any wheat flour with this, increase liquid in recipe and reduce oven temperature by 25 degrees; also consider increasing the yeast so that the bread rises more) OR

soya flour (replace up to 1/5 of any wheat flour with this) OR

quinoa flour (makes product moister, higher in fat; replace up to 1/4 of any wheat flour with this) OR

non-waxy rice flour (replace up to 1/5 of any wheat flour with this, increase the liquid in recipe or substitute 7/8 C rice flour for 1 C all-purpose flour; consider increasing the yeast so that the bread rises more) OR

wheat germ (makes product more nutritious; replace up to 1/3 of flour with this) OR amaranth flour (higher in fat; replace up to 1/4 of any wheat flour with this) OR

spelt flour (makes bread heavier; consider increasing the yeast so that the bread rises more; tolerated by most people with wheat allergies)
kamut flour (tolerated by most people with wheat allergies)