Lots of us are looking for good flour substitutes as we bake our way through thecoronaviruslockdown.

SELF columnist Jessica Jones, M.S., R.D., certified diabetes educator and cofounder ofFood Heaven, tells SELF.

Whatever the reason, you’re able to find a flour substitute suited to your needs.

almond flour closeup flour substitutes

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Some flours need more eggs or liquid.

Others need other binders or additions to ensure they perform, Sharp explains.

Dont be afraid to experiment!

almond flour snickerdoodles stacked on white serving plate

Dana and John Shultz viaMinimalist Baker

(Unblanched almond flour is made from almonds that still have their skin on.)

Its sister, almond meal, is simply a little more coarsely ground.

Sharp likes making cookies with almond flour, like these almondsugar cookies.

Chocolate Chip Coconut Flour Banana Bread loaf sliced

Brittany Mullins viaEating Bird Food

Try these1-Bowl Snickerdoodle CookiesfromMinimalist Baker.

Coconut flour

Coconut flour is made from coconut pulp thats been dried out and then ground up.

It requires more eggs or wet ingredients to perform, Sharp says.

Stack of Quinoa Gingersnap Cookies

Brittany Mullins viaEating Bird Food

She finds it ideal for quick breads with lots of wet ingredients, like banana bread.

Try thisChocolate Chip Coconut Flour Banana BreadfromEating Bird Food.

Quinoa flour

Quinoa flour is a good alternative for people who cant havewheat, Cording says.

Chickpea Flour chocolate chip Banana Bread loaf sliced

Monique Volz viaAmbitious Kitchen

Rumsey says quinoa flour can be used in muffins, pancakes, and breads.

Try theseQuinoa Gingersnap CookiesfromEating Bird Food.

Chickpea flour is great for adding texture and holds together pretty well, Cording says.

Brown Rice Flour Gingerbread Cake squares overhead shot

Alyssa Rimmer viaSimply Quinoa

Cording says its a great option for people who are new to alternative flours.

Its pretty easy to work with and doesnt have a strong flavor, she says.

Try thisGingerbread CakefromSimply Quinoa.

Stack of Dark Chocolate Espresso Date Oat Bars

Monique Volz viaAmbitious Kitchen

Oat flour

Oat flour might be one of the greatest flour substitutes because of how damn convenient it is.

If youve got oats in your pantry, then youve got oat flour.

I use it in a lot of my recipes includingpancakes,protein bars, andcookies, Sharp says.

Cinnamon Apple Cake Bars closeup

Erin Dooner viaTexanerin

Try theseOoey-Gooey Dark Chocolate Espresso Date Oat BarsfromAmbitious Kitchen.

Try theseCinnamon Apple Cake BarsfromTexanerin.

Buckwheat flour

Buckwheat flour is made from grainlike buckwheat seeds, or groats.

Buckwheat Double Chocolate Cookies on tray

Kate viaCookie + Kate

(Its actually not a bang out of wheat and is therefore gluten-free.)

Its got a good bit ofprotein and fiber, along with a lovely taste.

A classic way to use it is to make buckwheat pancakes.

rye bread loaf on baking tray overhead shot

Christina Lane viaDessert for Two

Try theseBuckwheat Double Chocolate CookiesfromCookie + Kate.

Although its not as commonly used in sweet baked goods, Hartley says it enhances rustic desserts like crumbles.

Try thisRye BreadfromDessert for Two.

Amaranth Honey Bread loaf on wood cutting board

Yelena Strokin viaCooking Melangery

You might describe the flavor as earthy or grassy.

Try thisAmaranth-Honey BreadfromCooking Melangery.

No matter what you use it for, its a highlynutritious optionthat is rich in protein and fiber.

teff pancakes stack with blackberries overhead shot

Erin Alderson viaNaturally Ella

Try theseOat Teff PancakesfromNaturally Ella.

Millet flour

Millet is another tiny grainlike seed containing a modest amount ofprotein and fiber.

Try theseSweet Potato Millet PancakesfromThe Full Helping.

Sweet Potato Millet Pancakes stack syrup on plate

Gena Hamshaw viaThe Full Helping