Switching from white flour to healthier options when baking can feel tough. The differences in how they look and taste, and how they soak up moisture, can make things tricky. But don’t worry! Here are some common substitutes and how to make them easier to use:

1. Whole Wheat Flour:

   • Problem: It’s thicker and can make your baked goods heavier.
   • Tip: Mix it with all-purpose flour. Try using half whole wheat and half all-purpose to help with the change.

2. Almond Flour:

   • Problem: It doesn’t have gluten, which can make things fall apart, especially bread.
   • Tip: Add eggs or something that helps bind it together to keep your baked goods from crumbling.

3. Coconut Flour:

   • Problem: It soaks up a lot of moisture and can make your recipes dry.
   • Tip: Use only a quarter of what you would with white flour and increase the liquids in your recipe to keep it moist.

4. Oat Flour:

   • Problem: It can make things chewy, which some people might not like.
   • Tip: Try mixing it with other flours to make the texture more pleasing.

5. Brown Rice Flour:

   • Problem: It can feel grainy in your food.
   • Tip: Sift the flour to make it finer and improve the texture.

Starting to bake healthier can be frustrating at first. But if you make little changes and take your time, you’ll find more success in your baking!