wheat flour

For general baking: This has a mild flavor and works especially well in pancakes, cookies, and quick breads. Replace up to half of any wheat flour in a recipe with this. Contains some gluten.

For general baking: This is especially good in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this. Contains some gluten.

For general baking: This is especially good in quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. Contains some gluten.

For general baking: This is especially 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 one part arrowroot or other thickener plus four 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.

For general baking: This is a good substitute for those with wheat allergies.

For general baking: This has a more pronounced flavor than all-purpose flour, and it tends to make baked goods coarse and dry. Replace up to 1/5 of any wheat flour with this.)

For general baking: Replace up to 1/4 of any wheat flour in a recipe with this. Substitute 5/8 cup potato flour for 1 cup all-purpose flour.

For general baking: This is high in protein, but has a very strong flavor. Replace up to 1/4 of any wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature by 25 degrees.

For general baking: This is higher in fat than all-purpose flour, so it tends to make baked goods moister. Replace up to 1/2 of the wheat flour in the recipe with this.

For general baking: This makes for a more nutritious product. Replace up to 1/3 of the flour with this.

For general baking: This is 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 one part arrowroot or other thickener plus four parts rice flour. Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture than all-purpose flour, you may need to add more liquid to the recipe or substitute only 7/8 C rice flour for each cup of all-purpose flour.

For general baking: This is higher in fat than all-purpose flour.

For general baking: This tends to make baked goods heavier, so consider increasing the baking powder so that the product rises more. Spelt is tolerated by most people with wheat allergies, and it's great for making pasta and bread.

For general baking: This is tolerated by most people with wheat allergies, and it works well in pasta and bread recipes. It works best if combined with other flours.

For general baking: A traditional substitution for Jews during Passover.

For general baking: Another good substitution for Jews during Passover.

For general baking: Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons flour.

For yeast breads: Replace up to 40% of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.

For yeast breads: Replace up to one-third of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.

For yeast breads: Replace up to one-fourth of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.

For yeast breads: Replace up to half of the wheat flour in a bread recipe with this, knead gently, and let rise only once.

For yeast breads: This has a mild flavor. Replace up to 1/6 of the wheat flour in a bread recipe with this. Contains some gluten.

For yeast breads: Replace up to 1/5 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more. This is a good substitute for those with wheat allergies.

For yeast breads: This has a more pronounced flavor than wheat bread. Replace up to 1/5 of the wheat flour in a bread recipe with this. Contains some gluten.

For yeast breads: Replace up to 1/5 of any wheat flour with this, and either increase the liquid in recipe or substitute 7/8 cup rice flour for each cup of all-purpose flour. Also try increasing the yeast so that the bread rises more.

For yeast breads: This makes bread more nutritious. Replace up to a third of the wheat flour in a bread recipe with this.

For yeast breads: Replace up to 1/5 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more.

For yeast breads: This has a more pronounced flavor than wheat flour, and tends to make breads coarse and dry. Replace up to 1/5 of the wheat flour in a bread recipe with this.

For yeast breads: Replace up to 1/4 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more.

For yeast breads: Replace up to 1/6 of the wheat flour in a bread recipe with this. Substitute 5/8 cup potato flour for each cup of all-purpose flour.

For yeast breads: This is high in protein, but has a very strong flavor. Replace up to 1/8 of the wheat flour in a bread recipe with this, increase the liquid in recipe, and reduce oven temperature by 25 degrees. Also consider increasing the yeast so that the bread rises more.

For yeast breads: Replace up to 1/5 of the wheat flour in a bread recipe with this.

For yeast breads: This is higher in fat, so it tends to make bread moister. Replace up to 1/4 of the wheat flour in a bread recipe with this.

For yeast breads: This is higher in fat than wheat flour. Replace up to a fourth of the wheat flour in a bread recipe with this.

For yeast breads: This tends to make bread heavier. Try increasing the yeast so that the bread rises more. Spelt flour is tolerated by most people with wheat allergies.

For yeast breads: This is tolerated by most people with wheat allergies.

For coating fish and meat before frying:

For coating fish and meat before frying:

For coating fish and meat before frying: