Whole wheat flour vs All-Purpose Flour
A side-by-side guide to substituting All-Purpose Flour for Whole wheat flour (or vice versa).
All-Purpose Flour works as a 1:1 swap for Whole wheat flour in most recipes.
Side-by-side
All-Purpose Flour
Conversion: 1:1 substitution (use the same amount)
Tags: common
Notes: 1:1 swap. Results in a lighter, less dense texture and loses the nutty flavor and extra fiber. Good when you want a milder result.
Read the full guide: All-Purpose Flour
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Open calculator →When to use All-Purpose Flour instead of Whole wheat flour
1:1 swap. Results in a lighter, less dense texture and loses the nutty flavor and extra fiber. Good when you want a milder result. The conversion is 1:1 substitution (use the same amount).
Common questions
Yes — 1:1 swap. Results in a lighter, less dense texture and loses the nutty flavor and extra fiber. Good when you want a milder result. Ratio: 1:1 substitution (use the same amount).
1:1 substitution (use the same amount). For other quantities, use the SubSwap calculator.
They are similar in most uses, but 1:1 swap..
All-Purpose Flour is one of the options SubSwap lists for Whole wheat flour. The 'best' choice depends on your recipe — see the full list of Whole wheat flour substitutes.
Looking for more Whole wheat flour substitutes beyond All-Purpose Flour?
See all Whole wheat flour swaps →