Vegetables & Others
Substitutes for Wheat Flour in gelato
Wheat flour is a fine powder milled from wheat grain, roughly 88% dry solids that are predominantly starch (~73%) with about 10% protein (gluten-forming) and only trace free sugar. In gelato it is a functional thickener, not a sweetener or freezing-point modifier. If you're out of wheat flour or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -67% solids — adjust to compensate.
Swap ~1:1, then -76% solids — adjust to compensate.
Swap ~1:1, then -88% solids — adjust to compensate.
Swap ~1:1, then softer (PAC +585), +12% solids — adjust to compensate.
Test the swap before you make it
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