Flour Substitute Converter
Replace all-purpose flour with whole wheat, bread, cake, almond or gluten-free flour — by weight, not by volume, because every flour weighs differently per cup.
240 g of all-purpose flour as whole wheat flour
2 1/8 cups — of whole wheat flour · 240 g (same weight)
240 g of all-purpose flour is 2 cups; the same weight of whole wheat flour is 2 1/8 cups. Always swap flour by weight, not by volume — every flour weighs differently per cup.
Whole wheat absorbs more water — add 1–2 tbsp extra liquid per cup, and expect a denser crumb.
Approximate — verify with a kitchen scale. Density varies with brand, humidity and how the cup is filled.
Formula used: Flours swap by weight: grams stay the same, cups change with density. All-Purpose Flour = 120 g/cup; Whole Wheat Flour = 113 g/cup.
Source: King Arthur Baking ingredient weight chart and USDA FoodData Central; spooned and levelled unless noted. All density-based results are approximate.
How the flour substitute converter works
Flours do not swap cup-for-cup, because every flour weighs differently: a cup of all-purpose flour is 120 g, whole wheat is 113 g, cake flour is 100 g and almond flour is 96 g. The tool converts by weight — enter the grams of all-purpose flour and get the grams and cups of the substitute.
Watch out for
Whole wheat flour absorbs more water, so add a tablespoon or two of extra liquid per cup. Almond flour has no gluten, so cakes will be dense unless the recipe is designed for it — use a 1:1 gluten-free blend with xanthan gum instead for a direct swap. And cake flour is lower in protein, so it makes tender cakes but weak bread; do not use it for yeast dough.
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