FLOUR VARIETIES, FACTS AND TIPS

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Flour Substitutes

In standard recipes, one of the following may be substituted for 1 cup of wheat flour:

• 1 cup corn flour
• 3/4 cup coarse cornmeal
• 7/8 cup rice flour
• 1 scant cup fine cornmeal
• 5/8 cup potato flour

There are some problems in the use of substitutes for
wheat flour. The following suggestions will improve the
eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice
   flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.
2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.
3. When using a substitute for wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.
4. Because they have little or no gluten, flours other than
   wheat flour do not make satisfactory yeast breads.
5. Muffins or biscuits, when made with flours other than wheat flour, have better texture if baked in small sizes.
6. Dryness is a common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.