If you don’t have any all-purpose flour on hand, the best substitute is a mix of bread flour (high protein) and cake flour (low protein). By mixing the two, you get a flour blend that has a ...

"Because of the higher protein and gluten development, cakes made using all-purpose flour will be slightly heavier and less ...

There is no such thing as a one-size-fits-all substitute for all-purpose flour. But converting a recipe that contains gluten to one that doesn’t is often possible and sometimes pretty easy.

You can sometimes use wheat flour as a semolina flour substitute, but it's only advised for breads. Breads are full of protein and require gluten for good structure. Cornmeal, on the other hand ...