Five substitutes for all-purpose flour are almond flour, soy flour, quinoa flour, barley flour and spelt flour. These substitutes can be used if you want to avoid white flour or are sensitive to gluten.
The use of flour substitutes increases the nutritional variety of many everyday foods. Almond flour is used to replace flour when making cakes, muffins, pancakes and cookies. It is also used in place of bread crumbs to coat chicken and fish. Soy flour is used to thicken sauces, soups and gravies. Barley flour is used when making biscuits, breads or pancakes. Spelt flour is used in baked goods, pizza crust and breads.