Sourdough Substitutions Guide
Ran out of something mid-mix, or baking around an allergy? Here's what actually works, what changes when you swap it, and what I wouldn't risk.
Some links on this page are affiliate links. As an Amazon Associate I earn from qualifying purchases. If you buy through a link I may earn a small commission at no extra cost to you. Full disclosureWhen in doubt, the Sourdough Calculator will help you recheck your ratios after any flour swap.
Flour
Works in most recipes. Expect a slightly softer crumb since AP flour has less protein. If you’re swapping regularly, recheck your hydration with the Sourdough Calculator.
Swap up to 50% before you’ll need to adjust hydration upward. Whole wheat drinks more water.
Use it in non-yeasted recipes such as pancakes, muffins, quick breads, cookies and cakes. King Arthur does not recommend it as a 1:1 swap in yeasted bread or pizza. If the recipe calls for sourdough discard, the discard has to come from a gluten-free starter, because a wheat starter puts the gluten back in.
Gluten gives sourdough its structure, so a gluten-free loaf cannot come from a swap. Choose a recipe written for gluten-free flour, such as our gluten-free sourdough pan loaf, or start at the Gluten-Free Sourdough guide. The loaf is built on whole-grain brown rice and sorghum with psyllium husk, and it has its own method.
King Arthur made it for yeasted dough, and it already has xanthan gum in it, so do not add more binder from another recipe. It takes up more liquid than wheat flour, so a recipe written for it is a better starting point than a swap. Our gluten-free cinnamon rolls are built on it. It contains gluten-free wheat starch and is made in a facility that also processes wheat, so read the note below.
Fat & Dairy
Fine in enriched doughs. Texture shifts slightly softer with oil.
Usually works well. Oat and soy hold up better than almond in enriched doughs.
Regular milk plus a splash of lemon juice or vinegar, rested 5 minutes.
Sweeteners
Use about ¾ the amount and reduce another liquid slightly. Honey adds moisture.
Same idea as honey. Adds a distinct flavor, so it’s best in recipes where that fits.
Salt
Reduce the volume slightly (table salt is denser). Go by weight when you can.
Starter & Discard
Only when a recipe specifically calls for either. They behave differently, and discard won’t leaven a loaf on its own. New to feeding and discard? Start with Starter 101 or track it with the Feeding & Discard Log.
About gluten-free flours, wheat starch and cross-contact
King Arthur’s Gluten-Free Bread Flour is made with wheat starch that has been processed to meet the FDA gluten-free standard of under 20 parts per million. The Celiac Disease Foundation accepts wheat starch in products labeled gluten-free. Gluten Free Watchdog says people with celiac disease are best off avoiding it, and allergists have little data on whether people with a wheat allergy tolerate it. Ask your own doctor or allergist before you use it.
The Measure for Measure blend has no wheat starch and is certified gluten-free by GFCO, which requires under 10 parts per million. King Arthur does not run a dedicated gluten-free facility. It tests its gluten-free lines after cleanouts and tests finished products, which is reassuring, but my own kitchen also handles wheat, so I cannot promise cross-contact safety for anyone with celiac disease.
Gluten-Free Flours
Two ready-made blends, plus the single flours and psyllium husk used in our gluten-free recipes
Desi Recommends
King Arthur Gluten-Free Measure for Measure Flour (3 lb)
- 3 lb
A certified gluten-free all-purpose blend that replaces wheat flour 1:1 in cookies, cakes, muffins, pancakes and quick breads. King Arthur does not recommend it as a 1:1 swap in yeasted breads or pizza. In a discard recipe, the discard has to come from a gluten-free starter for the result to be gluten-free.
Desi Recommends
King Arthur Gluten-Free Bread Flour (2 lb)
- 2 lb
A gluten-free blend made for yeasted dough, with xanthan gum already in it. It contains gluten-free wheat starch and is made in a facility that also processes wheat, so ask your doctor first if you have celiac disease, and your allergist if you have a wheat allergy. It takes up more liquid than wheat flour, so use it in recipes written for it rather than swapping it into a wheat recipe.
Desi Recommends
Bob’s Red Mill Brown Rice Flour (24 oz)
- 24 oz
A whole-grain flour milled from brown rice, with a mild, slightly nutty flavor. The package carries a gluten-free label. It feeds a gluten-free starter and serves as the main flour in a gluten-free pan loaf.
Desi Recommends
Bob’s Red Mill Sorghum Flour (22 oz)
- 22 oz
A mild, slightly sweet whole-grain flour that adds body and a softer crumb to gluten-free bread. The package carries a gluten-free label.
Desi Recommends
Bob’s Red Mill White Rice Flour (24 oz)
- 24 oz
A fine, light flour that keeps gluten-free pancakes and quick breads tender. The package carries a gluten-free label.
Desi Recommends
Bob’s Red Mill Tapioca Flour (16 oz)
- 16 oz
A fine, starchy flour that gives gluten-free bread and rolls a lighter, chewier texture. It is also sold as tapioca starch, and the two are the same thing in baking.
Desi Recommends
Anthony’s Organic Whole Psyllium Husks (1.5 lb)
- 1.5 lb
- Organic
This whole-husk psyllium is the binder that gives a gluten-free loaf the structure gluten normally provides, and the organic bag is labeled gluten-free. Weigh it, because whole husk and psyllium powder measure very differently.
Pantry Staples I Keep Stocked
The flours and salt I always have on hand.
Desi Recommends
King Arthur Organic Bread Flour, 5lb (2-Pack)
- 5 lb
- 2-pack
- Organic
A reliable, high-protein bread flour that gives sourdough its structure. Organic and unbleached, sold here as a 2-pack of 5 lb bags.
Desi Recommends
Whole Rye Flour (for feeding starters)
- Whole rye
A spoonful in your feeding routine gives a sluggish starter a real boost of activity.
Desi Recommends
Fine Sea Salt (Baker’s Salt)
Fine grain dissolves evenly into dough, so there are no gritty pockets of salt in your crumb.
Artisan Bread Flour
King Arthur's artisan bread flour, a strong flour well suited to sourdough and other yeasted breads, with the chew and structure you want in a rustic loaf.
Pumpernickel Flour
A coarse rye flour for pumpernickel and other dark, hearty breads. Also useful for adding flavor and character to a sourdough loaf.
Baker’s Bread Salt
A fine-grained salt made for dough, so it mixes in evenly and measures consistently by weight. A simple pantry upgrade for bread and pizza dough.
Want to know what else belongs in your kitchen? See our Equipment Guide, browse the full Shop, or troubleshoot a swap gone sideways in Sourdough Troubleshooting.