Use whole wheat flour instead of all-purpose flour at 1:1, plus 2 tbsp extra liquid per cup. All-purpose flour and whole wheat flour do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
All-purpose flour to Whole wheat flour: equivalence table
The table below scales the ratio — 1:1, plus 2 tbsp extra liquid per cup — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| All-purpose flour | Whole wheat flour | Extra liquid |
|---|---|---|
| 1/4 cup | 1/4 cup | 1/2 tbsp |
| 1/2 cup | 1/2 cup | 1 tbsp |
| 1 cup | 1 cup | 2 tbsp |
| 2 cups | 2 cups | 4 tbsp (1/4 cup) |
| 3 cups | 3 cups | 6 tbsp |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of all-purpose flour the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use whole wheat flour instead of all-purpose flour
Whole wheat flour gives a denser, heartier bake than all-purpose flour, because it contains bran and germ, which absorb more liquid and cut through the gluten. The crumb is darker, nuttier and more filling, and the loaf or muffin rises slightly less, because the bran interferes with the gluten network. The flavour is the main change: whole wheat flour tastes nutty and earthy, while all-purpose flour is neutral, so a cake made with whole wheat flour tastes more wholesome and less delicate. The extra liquid is essential, because the bran absorbs water as the dough rests, and a dough made without it turns dry and crumbly. The bake also keeps for longer, because the bran holds moisture, and the crust is darker, because the bran browns faster.
When not to substitute all-purpose flour with whole wheat flour
Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. All-purpose flour does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where all-purpose flour is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where all-purpose flour is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the all-purpose flour would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: all-purpose flour to whole wheat flour in real recipes
1. A wholemeal loaf for the week
A wholemeal loaf needs three cups of all-purpose flour, so use three cups of whole wheat flour and add 6 tablespoons of extra water. The bran in the whole wheat flour absorbs the water as the dough rests, so let the dough sit for ten minutes before kneading, and give it extra time to prove, because the bran slows the yeast. The loaf will be denser and nuttier than a white loaf, and it will keep for longer, because the bran holds moisture.
2. Whole wheat muffins for breakfast
A batch of muffins needs two cups of all-purpose flour, so use two cups of whole wheat flour and add 4 tablespoons of extra milk. The muffins will be denser and heartier than white muffins, with a nutty flavour that suits a breakfast muffin, and the extra milk keeps them moist. Stir the batter gently, rest it for ten minutes, and bake the muffins as usual, watching the oven, because the bran browns faster than white flour.
3. Half whole wheat pancakes
A stack of pancakes needs a cup of all-purpose flour, so use half a cup of whole wheat flour and half a cup of all-purpose flour, and add 1 tablespoon of extra milk. The half-and-half swap gives the pancakes a nutty flavour without making them heavy, and the extra milk keeps the batter the right consistency. Cook the pancakes over a medium heat, because the whole wheat flour browns faster, and serve them with fruit and yogurt.
How to make the swap
Measure the whole wheat flour cup for cup, exactly as you would the all-purpose flour, and add 2 tablespoons of extra liquid per cup of flour. The liquid can be water, milk or whatever liquid the recipe already uses. Stir the extra liquid in with the other wet ingredients, and let the dough or batter rest for ten minutes before baking, so the bran absorbs the liquid and the flour hydrates fully. The dough will feel slightly stickier than an all-purpose dough, which is normal. For a lighter result, replace only half the all-purpose flour with whole wheat flour, and add 1 tablespoon of extra liquid per cup swapped. For a yeasted bread, the rise may take a little longer, because the bran slows the yeast, so give the dough extra time to prove.
Common mistakes
The most common mistake is swapping the flour without adding the extra liquid, which makes the bake dry and crumbly, because the bran absorbs water from the dough. Always add 2 tablespoons of extra liquid per cup. The second mistake is swapping all the flour in a delicate cake, which turns out dense and heavy; replace only half the flour in a cake, and keep the rest as all-purpose. The third mistake is not letting the dough rest, so the bran does not hydrate and the crumb turns gritty; rest the dough for ten minutes before baking. Finally, do not store whole wheat flour at room temperature for months, because the germ oils go rancid; keep it in the fridge or freezer.
Frequently asked questions
Can I substitute whole wheat flour for all-purpose flour 1:1?
Yes, but add 2 tablespoons of extra liquid per cup of flour, because the bran in whole wheat flour absorbs more water. The bake will be denser, darker and nuttier than an all-purpose bake, and it will rise slightly less. For a lighter result, replace only half the flour, and add 1 tablespoon of extra liquid per cup swapped.
Why does whole wheat flour need extra liquid?
Because it contains bran and germ, which absorb water as the dough rests. Without the extra liquid, the dough turns dry and crumbly, and the bake turns out dense and gritty. Add 2 tablespoons of extra liquid per cup of flour, and let the dough rest for ten minutes, so the bran hydrates fully before baking.
Will my cake be dense if I use whole wheat flour?
Yes, denser than an all-purpose cake, because the bran cuts through the gluten and the crumb is heavier. For a delicate cake, replace only half the flour with whole wheat flour, and keep the rest as all-purpose, which gives the cake a nutty flavour without making it heavy. For a hearty muffin or a loaf, the full swap works well.
Does whole wheat flour take longer to rise?
Yes, slightly. The bran slows the yeast, so a yeasted bread made with whole wheat flour needs extra time to prove. Give the dough an extra fifteen to thirty minutes, and check it by pressing it gently: if the dent springs back slowly, it is ready. The loaf will also be denser, because the bran interferes with the gluten network.
How should I store whole wheat flour?
Keep it in an airtight container in the fridge or freezer, because the germ oils go rancid at room temperature. White flour keeps for a year in a cool cupboard, but whole wheat flour goes stale within a few months at room temperature. If it smells sharp or bitter, it has gone rancid and should be replaced.