What are substitute flours I can try for wheat flour?
A. Here are some suggested substitutions for every cup of wheat flour: Brown rice flour: Rice flour is best in bread and cake, it has a slightly grainy texture. When used in yeast products it doesn’t rise well, it makes a good thickener however. The flavor is mild to bland. Here are a couple of different formulas suggested by RFD readers: use 3/4 cup rice flour plus 3 tablespoons arrowroot powder 7/8 to 1 cup rice flour OR 5/8 cup rice + 1/3 cup rye flour OR 3/4 cup rice + 1/4 cup potato flour Barley flour is especially good in quick breads, muffins and cookies; it has a mild flavor but a heavier texture compared to wheat. It does not rise well in yeast breads. Use 1/2 to 1 cup for each cup of wheat flour called for. Oat flour is especially good in quick breads and cookies. It produces products that are slightly heavier textured than wheat products. It rises well in yeast breads and can be made fresh by whirling rolled oats in a blender. Use 2/3 to 1 cup for each cup of wheat flour. Po
