Replacing flour in recipes isn’t as easy as the marketing on the bags of flour would have you believe – rarely is it simply one cup of flour to replace one cup of flour. So how can we figure out exactly how to replace flour in recipes and calculate how much flour you need to add or subtract from a recipe?
Use the charts below to see how much water to either add or take out of a recipe. The flour on the left-hand side of the chart is what the recipe calls for and the ones across the top of the page are the ones you would like to use.
Find the cell in common and you have your answer for how much flour to add, a negative number indicates removing that much from the recipe. Please note that ounces are in weight, not volume.
For example, if your recipe makes a dough and calls for whole wheat flour and you’d like to use spelt flour instead, find “Whole Wheat” on the vertical axis, then find “Spelt Flour” on the horizontal axis, and where they meet you will find how much water to add or remove.
Each chart will have the texture of the dough and the measurement type.
The water is listed in weight, not volume. But all amounts are per 1 cup of flour.
If your recipe calls for 2 1/2 cups of flour and you calculate that you need an additional 5 ounces of liquid per cup of water, you will need an additional 12.5 ounces for your recipe.
Please note that when I say “water” I am referring to the liquid listed in your recipe. Whether it is water, milk, or other liquids. Do not reduce eggs, butter, or other substance that lends more than liquid to the recipe.
Change Flour In Recipes – Measurements In Grams
First, find the texture you are looking to get in your recipe then use the chart to change the amount of liquid in the recipe.
Liquid Changes In Recipes To Make Crumbly Texture (in grams)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0 | -1 | 10 | 9 | 9 | 25 | 7 | 3 | 3 |
| Pastry Flour* | 1 | 0 | 11 | 10 | 10 | 26 | 8 | 4 | 4 |
| Unbleached All-Purpose Flour* | -10 | -11 | 0 | -1 | -1 | 15 | -3 | -7 | -7 |
| Self-Rising Flour* | -9 | -10 | 1 | 0 | 0 | 16 | -2 | -6 | -6 |
| Spelt Flour* | -9 | -10 | 1 | 0 | 0 | 16 | -2 | -6 | -6 |
| Whole Wheat Flour* | -25 | -26 | -15 | -16 | -16 | 0 | -18 | -22 | -22 |
| Bread Flour* | -7 | -8 | 3 | 2 | 2 | 18 | 0 | -4 | -4 |
| All-Purpose Flour* | -3 | -4 | 7 | 6 | 6 | 22 | 4 | 0 | 0 |
| Semolina Flour* | -3 | -4 | 7 | 6 | 6 | 22 | 4 | 0 | 0 |
Liquid Changes In Recipes To Make A Dough (in grams)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0 | 2 | 18 | 21 | 31 | 37 | 14 | 16 | 39 |
| Pastry Flour* | -2 | 0 | 16 | 19 | 29 | 35 | 12 | 14 | 37 |
| Unbleached All-Purpose Flour* | -18 | -16 | 0 | 3 | 13 | 19 | -4 | -2 | 21 |
| Self-Rising Flour* | -21 | -19 | -3 | 0 | 10 | 16 | -7 | -5 | 18 |
| Spelt Flour* | -31 | -29 | -13 | -10 | 0 | 6 | -17 | -15 | 8 |
| Whole Wheat Flour* | -37 | -35 | -19 | -16 | -6 | 0 | -23 | -21 | 2 |
| Bread Flour* | -14 | -12 | 4 | 7 | 17 | 23 | 0 | 2 | 25 |
| All-Purpose Flour* | -16 | -14 | 2 | 5 | 15 | 21 | -2 | 0 | 23 |
| Semolina Flour* | -39 | -37 | -21 | -18 | -8 | -2 | -25 | -23 | 0 |
Liquid Changes In Recipes To Make A Thick Batter (in grams)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0 | -5 | 53 | 13 | 76 | 127 | 15 | 28 | 77 |
| Pastry Flour* | 5 | 0 | 58 | 18 | 81 | 132 | 20 | 33 | 82 |
| Unbleached All-Purpose Flour* | -53 | -58 | 0 | -40 | 23 | 74 | -38 | -25 | 24 |
| Self-Rising Flour* | -13 | -18 | 40 | 0 | 63 | 114 | 2 | 15 | 64 |
| Spelt Flour* | -76 | -81 | -23 | -63 | 0 | 51 | -61 | -48 | 1 |
| Whole Wheat Flour* | -127 | -132 | -74 | -114 | -51 | 0 | -112 | -99 | -50 |
| Bread Flour* | -15 | -20 | 38 | -2 | 61 | 112 | 0 | 13 | 62 |
| All-Purpose Flour* | -28 | -33 | 25 | -15 | 48 | 99 | -13 | 0 | 49 |
| Semolina Flour* | -77 | -82 | -24 | -64 | -1 | 50 | -62 | -49 | 0 |
Liquid Changes In Recipes To Make A Thin Batter (in grams)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0 | 15 | 85 | 48 | 122 | 161 | 36 | 39 | 153 |
| Pastry Flour* | -15 | 0 | 70 | 33 | 107 | 146 | 21 | 24 | 138 |
| Unbleached All-Purpose Flour* | -85 | -70 | 0 | -37 | 37 | 76 | -49 | -46 | 68 |
| Self-Rising Flour* | -48 | -33 | 37 | 0 | 74 | 113 | -12 | -9 | 105 |
| Spelt Flour* | -122 | -107 | -37 | -74 | 0 | 39 | -86 | -83 | 31 |
| Whole Wheat Flour* | -161 | -146 | -76 | -113 | -39 | 0 | -125 | -122 | -8 |
| Bread Flour* | -36 | -21 | 49 | 12 | 86 | 125 | 0 | 3 | 117 |
| All-Purpose Flour* | -39 | -24 | 46 | 9 | 83 | 122 | -3 | 0 | 114 |
| Semolina Flour* | -153 | -138 | -68 | -105 | -31 | 8 | -117 | -114 | 0 |
Change Flour In Recipes – Measurements In Ounces
Liquid Changes In Recipes To Make Crumbles (in ounces)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0.00 | -0.07 | 0.30 | 0.24 | 0.20 | 0.86 | 0.20 | 0.05 | 0.10 |
| Pastry Flour* | 0.07 | 0.00 | 0.37 | 0.31 | 0.27 | 0.93 | 0.27 | 0.12 | 0.17 |
| Unbleached All-Purpose Flour* | -0.30 | 0.37 | 0.00 | -0.06 | -0.10 | 0.56 | -0.10 | -0.25 | -0.20 |
| Self-Rising Flour* | -0.24 | -0.31 | 0.06 | 0.00 | -0.04 | 0.62 | -0.04 | -0.19 | -0.14 |
| Spelt Flour* | -0.20 | -0.27 | 0.10 | 0.04 | 0.00 | 0.66 | 0.00 | -0.15 | -0.10 |
| Whole Wheat Flour* | -0.86 | -0.93 | -0.56 | -0.62 | -0.66 | 0.00 | -0.66 | -0.81 | -0.76 |
| Bread Flour* | -0.20 | -0.27 | 0.10 | 0.04 | 0.00 | 0.66 | 0.00 | -0.15 | -0.10 |
| All-Purpose Flour* | -0.05 | -0.12 | 0.25 | 0.19 | 0.15 | 0.81 | 0.15 | 0.00 | 0.05 |
| Semolina Flour* | -0.10 | -0.17 | 0.20 | 0.14 | 0.10 | 0.76 | 0.10 | -0.05 | 0.00 |
Liquid Changes In Recipes To Make Dough (in ounces)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0.00 | 0.00 | 0.65 | 0.69 | 1.05 | 1.30 | 0.45 | 0.60 | 1.30 |
| Pastry Flour* | 0.00 | 0.00 | 0.65 | 0.69 | 1.05 | 1.30 | 0.45 | 0.60 | 1.30 |
| Unbleached All-Purpose Flour* | -0.65 | -0.65 | 0.00 | 0.04 | 0.40 | 0.65 | -0.20 | -0.05 | 0.65 |
| Self-Rising Flour* | -0.69 | -0.69 | -0.04 | 0.00 | 0.36 | 0.61 | -0.24 | -0.09 | 0.61 |
| Spelt Flour* | -1.05 | -1.05 | -0.40 | -0.36 | 0.00 | 0.25 | -0.60 | -0.45 | 0.25 |
| Whole Wheat Flour* | -1.30 | -1.30 | -0.65 | -0.61 | -0.25 | 0.00 | -0.85 | -0.70 | 0.00 |
| Bread Flour* | -0.45 | -0.45 | 0.20 | 0.24 | 0.60 | 0.85 | 0.00 | 0.15 | 0.85 |
| All-Purpose Flour* | -0.60 | -0.60 | 0.05 | 0.09 | 0.45 | 0.70 | -0.15 | 0.00 | 0.70 |
| Semolina Flour* | -1.30 | -1.30 | -0.65 | -0.61 | -0.25 | 0.00 | -0.85 | -0.70 | 0.00 |
Liquid Changes In Recipes To Make A Thick Batter (in ounces)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0.00 | -0.30 | 1.80 | 0.39 | 2.60 | 4.45 | 0.50 | 0.95 | 2.75 |
| Pastry Flour* | 0.30 | 0.00 | 2.10 | 0.69 | 2.90 | 4.75 | 0.80 | 1.25 | 3.05 |
| Unbleached All-Purpose Flour* | -1.80 | -2.10 | 0.00 | -1.41 | 0.80 | 2.65 | -1.30 | -0.85 | 0.95 |
| Self-Rising Flour* | -0.39 | -0.69 | 1.41 | 0.00 | 2.21 | 4.06 | 0.11 | 0.56 | 2.36 |
| Spelt Flour* | -2.60 | -2.90 | -0.80 | -2.21 | 0.00 | 1.85 | -2.10 | -1.65 | 0.15 |
| Whole Wheat Flour* | -4.45 | -4.75 | -2.65 | -4.06 | -1.85 | 0.00 | -3.95 | -3.50 | -1.70 |
| Bread Flour* | -0.50 | -0.80 | 1.30 | -0.11 | 2.10 | 3.95 | 0.00 | 0.45 | 2.25 |
| All-Purpose Flour* | -0.95 | -1.25 | 0.85 | -0.56 | 1.65 | 3.50 | -0.45 | 0.00 | 1.80 |
| Semolina Flour* | -2.75 | -3.05 | -0.95 | -2.36 | -0.15 | 1.70 | -2.25 | -1.80 | 0.00 |
Liquid Changes In Recipes To Make A Thin Batter (in ounces)
The vertical options are what your recipe calls for and the ones across the top are the ones you will replace it with. Positive numbers indicate adding liquid, negative numbers indicate reducing liquid.
Note that the below numbers are per cup of flour.
| Cake Flour* | Pastry Flour* | Unbleached All-Purpose Flour* | Self-Rising Flour* | Spelt Flour* | Whole Wheat Flour* | Bread Flour* | All-Purpose Flour* | Semolina Flour* | |
| Cake Flour* | 0.00 | 0.50 | 3.00 | 1.69 | 4.20 | 5.70 | 1.25 | 1.40 | 5.40 |
| Pastry Flour* | -0.50 | 0.00 | 2.50 | 1.19 | 3.70 | 5.20 | 0.75 | 0.90 | 4.90 |
| Unbleached All-Purpose Flour* | -3.00 | -2.50 | 0.00 | -1.31 | 1.20 | 2.70 | -1.75 | -1.60 | 2.40 |
| Self-Rising Flour* | -1.69 | -1.19 | 1.31 | 0.00 | 2.51 | 4.01 | -0.44 | -0.29 | 3.71 |
| Spelt Flour* | -4.20 | -3.70 | -1.20 | -2.51 | 0.00 | 1.50 | -2.95 | -2.80 | 1.20 |
| Whole Wheat Flour* | -5.70 | -5.20 | -2.70 | -4.01 | -1.50 | 0.00 | -4.45 | -4.30 | -0.30 |
| Bread Flour* | -1.25 | -0.75 | 1.75 | 0.44 | 2.95 | 4.45 | 0.00 | 0.15 | 4.15 |
| All-Purpose Flour* | -1.40 | -0.90 | 1.60 | 0.29 | 2.80 | 4.30 | -0.15 | 0.00 | 4.00 |
| Semolina Flour* | -5.40 | -4.90 | -2.40 | -3.71 | -1.20 | 0.30 | -4.15 | -4.00 | 0.00 |
