Some of these choices you can substitute wholly (or you can use less and make up the difference with all-purpose flour); others must be blended with all-purpose flour because they contain no gluten (essential to forming an elastic, easy-to-handle dough) or because their flavor is too strong when used alone.
FLOUR |
QUANTITY TO USE WHEN SUBBING FOR 2 CUPS FLOUR |
|---|---|
|
Amaranth |
2 cups amaranth |
|
Buckwheat (finely ground) |
1½ cups buckwheat and ½ cup all-purpose flour |
|
Kamut |
2 cups kamut |
|
Quinoa |
1 cup quinoa and 1 cup all-purpose flour |
|
Rye |
1 cup rye and 1 cup all-purpose flour |
|
Semolina |
2 cups semolina |
|
Spelt |
2 cups spelt |
|
Whole durum wheat |
2 cups whole durum wheat |
|
Whole wheat |
1 cup whole wheat and 1 cup all-purpose flour |