Replace flour with:
Almond Flour - Best For: Coating chicken or fish; in meatballs, crab cakes, or anywhere else you'd use bread crumbs; or for replacing up to one-fourth of the white flour in cakes, muffins, pancakes, and cookies
Soy Flour - Best For: Thickening sauces, gravies, or soups; or swapping in (up to one-third the amount) for white flour in non-yeasted recipes.
Quinoa Flour - Best For: Upping the healthiness of cookies and cakes. Cut it with an equal amount of white flour—the texture will be a bit more grainy than usual, but the result will be so much better for you.
Barley Flour - Best For: Fluffy biscuits, breads, and pancakes that are less dense than you'd make with wheat flour.
Spelt Flour - Best For: Baked goods, pizza crusts, and breads. Unlike some other flours (soy, quinoa), spelt can be subbed for white flour one-for-one without changing the consistency of the end product.
