10 ingredient swaps you can make in a bind

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Flours

• All recipes made from plain flour can easily be made with gluten-free flour in its place: rice flour, almond flour, etc. Try using half gluten-free flour and half cornstarch—you'll end up with fluffier, airier cakes!

• If a recipe calls for cornstarch, you can replace it with any starch (potato starch, for example), and if it's simply needed to thicken a sauce, just replace the cornstarch with plain flour.

• If you're looking to make cakes and breads rich in nutrients and flavor, stick to whole-grain flour rather than plain, all-purpose flour. But don't confuse whole-grain with 100% whole-wheat because the latter is richer in vitamins and minerals.