You May Be Surprised By These 9 Wheat Germ Substitutes For Baking

Wheat germ is a byproduct of milling whole wheat from wheat grain kernels or seeds. It is ground and processed into wheat flour, bran, or germ.

However, if you’re seeking for gluten-free alternatives, wheat germ may not be the ideal option. The finest wheat germ replacements for baking are listed below:

  1. Wheat Flour
  2. Flaxseed
  3. Oat Bran
  4. Rice Bran
  5. Wheat Bran
  6. Ground Seeds
  7. Bread Crumbs
  8. Whole Wheat & Honey
  9. Almond Meal

Wheat germ is utilized in a variety of healthful foods to supply the nutrients that refined flour lacks due to its nutritional properties such as protein, vitamins, and minerals.

Without further ado, let’s have a look at some of the greatest baking recipe alternatives.

9 Best Substitute For Wheat Germ 

Wheat Flour


In general, wheat flour is the best wheat germ alternative. Because it already contains wheat germ, mill the kernel of whole wheat flour to make a simple and natural substitute.

Wheat flour has the same nutrients as wheat germs, including fiber, protein, and minerals. As a result, wheat flour may be used to substitute wheat germ in baked products such as cookies and muffins.

Wheat flour may also be used to coat and cook poultry. To remove clumps from the flour, sift it before using. Avoid using wheat flour in smoothies and yogurt since it is not ideal for such dishes.

Because wheat flour comes in different colors and portions of the grain, you may go to your local grocery shop and purchase the one that will work best for your recipe. And, since wheat flour does not always adhere to rigorous storage guidelines, keep an eye on its moisture to prevent it from rotting soon.



Flaxseed is the second best wheat germ alternative. Flaxseed’s dark color and nutty taste give the recipe a chewier and more intriguing texture, making it useful in baked items like muffin crumbs.

It has a similar consistency to wheat germ when ground into flax meal.

The sole difference is that since flax meal absorbs water fast, it may be less sweet than wheat germ. As a result, if you’re baking cakes or other baked products, consider adding additional sugar to increase the sweetness that cakes provide.

Furthermore, flaxseed is regarded the healthiest alternative to wheat germ since it includes more nutrients such as folic acid, fiber, calcium, iron, and less fat than wheat germ.

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Flaxseed also includes omega-3 and omega-6 fatty acids, which might benefit people’ cardiovascular health and general body function. Its gluten-free status also makes it acceptable for those following the paleo and keto diets.

To replace wheat germ with flaxseed, use a 1:1 ratio, which is 1 cup flaxseed for every cup of wheat germ. Store flaxseed oils in an opaque container in the freezer to prevent them from deteriorating soon.

Oat Bran


at general, you may get bran at your local grocery shop as wheat, rice, or oat bran. Wheat bran tastes like wheat germ, as the name implies.

If you are avoiding wheat, use rice bran or oat bran, since both may produce a soft texture while preserving a strong crumb structure.

The texture of granola-based foods is an important component of the recipe. As a result, oat bran can be used because it contains more nutrients such as proteins, dietary fiber (up to 15%), low-density lipoproteins (good cholesterol), iron, fatty acids such as omega-3, B vitamins, and calcium than wheat germ, which can help lower cholesterol in the blood.

Because of its comparable texture to wheat germ, oat bran is an excellent baking replacement. Oat bran also gives you a sensation of fullness even when you eat less.

To replace wheat germ with oat bran, use a 1:1 replacement ratio in your recipe, which is a cup of oat bran for every cup of wheat germ used. Oat bran does not have a particular taste.

As a result, you should experiment with fruit extracts to add sweetness without increasing the quantity of fat or sugar.

Rice Bran


Rice bran, which comes derived from a rice plant’s outer grain and is used as oil in medicine, is another form of bran that may be replaced for wheat germ.

This would make your dish lighter and crisper than utilizing oatmeal bran and wheat germ in general. Rice bran may be used to make gluten-free bread and cookies since it is gluten-free.

A 1:1 ratio is also employed for replacing wheat germ for rice bran, which indicates that 1 cup of rice bran should be used for every cup of wheat germ. Rice bran is likewise fairly light in color.

You might add honey or agave sweetener while baking to get a deeper color and caramelization.

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Remember that if you keep rice bran outside, it will deteriorate quicker. As a result, keep the rice brain refrigerated in an airtight container to prevent it from becoming rancid.

Wheat Bran


Wheat bran is another bran that may be substituted for wheat germ. This may also work if you are not following a gluten-free diet.

Wheat bran’s high dietary fiber content of 43 grams makes it a more nutritious alternative to every 100-gram serving of wheat germ, which accounts for 60% of an individual’s daily required consumption.

Regardless of its health advantages, wheat bran is much drier and has less taste than oat bran. Another disadvantage is that it lacks wheat germ binding components in baking recipes.

Ground Seeds

Sesame or sunflower seeds may be processed in a food processor to make a flour with several nutritional advantages.

These contain critical vitamins and minerals, making the source one of nature’s powerhouses since it is derived from plants that give a variety of nutritional advantages.

Because of their comparable texture, pulverized sunflower seeds perform similarly to wheat germ in baked items such as bread.

Because sunflower seeds have more fiber, less carbohydrate, and the same amount of protein as wheat germ, the baking process may be affected because the dough consistency will be different.[Source]

Nonetheless, the greatest nutritional advantage of sunflower seeds is that they are high in polyunsaturated fat, which is excellent for the heart.

Remember not to over-grind the sunflower seeds or you will end up with tahini.

Bread Crumbs

If you are not gluten-free, bread crumbs may be the perfect substitute since their qualities can withstand frying oil without losing their structure.

Furthermore, bread crumbs are appropriate for savory dishes since they have a similar flavor to wheat germ.

However, utilizing bread crumbs for sweet foods may not work since its rigid components may not be ideal for cake-like recipes.

Whole Wheat & Honey

Honey may be used as a whole wheat alternative in baked products such as bar cookie and muffin recipes. For every cup of all-purpose flour and a tablespoon of wheat germ, use a cup of whole wheat flour with a half teaspoon of honey.

For example, in recipes that call for baking the bar cookie foundation first, whole wheat and honey help the dish adapt nicely in lieu of wheat germ.

Dates, coconut flakes, and nuts may be put in layers on top of the cookie foundation, as seen in date bars and other layered-bar biscuits.

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This implies that in a rich combination like whole wheat and honey, wheat germ is the least visible element.

Almond Meal


An almond meal would be the greatest gluten-free option for wheat germ. Although it lacks the nutritional value of wheat germ, almond meal is high in fiber, protein, vitamin C, and magnesium.

Because the two are often interchanged, keep in mind that almond meal has a finer grind from unpeeled almonds than almond flour.

Almond flour, on the other hand, has a more delicate texture and is formed from peeled almonds.

In most baking recipes, replacing wheat germ with almond meal simply needs the almond.

Wheat Germ Substitute Related FAQs

What are the nutritional benefits of wheat germ?

Wheat germ has various nutritional advantages, according to the United States Department of Agriculture. It is heavy in fiber, with roughly 15 grams per 100 grams, and is high in calories, protein, and B vitamins such as vitamin B6.

Wheat germ is also high in minerals including zinc, phosphorus, and manganese.

Wheat germ is seldom eaten alone. However, owing to its wide variety of comparable cooking qualities, it is simple to locate a gluten-free equivalent for wheat germ.

Reasons for replacing wheat germ

  • You’ve decided to avoid gluten. Wheat germ may not be the ideal choice for certain individuals who are dieting or sensitive to gluten due to its high gluten content.
  • textures are available. Wheat germ may have a harsh aftertaste. Although this is ideal for baking recipes like as muffins and cookies, you may prefer a sweeter flavor in your meals. As a result, various crunchier, fluffier, and sweeter replacements are suggested in the list above.You want a variety of tastes.
  • Preserving is a challenge. Wheat germ is widely sold in bulk at supermarket shops and may get rancid quickly. If you don’t have the ability to toast wheat germ or keep it in vacuum-sealed containers, a wheat germ alternative is the best solution.
  • You’re looking for diversity in your cooking. Even though wheat germ gives a variety of meal possibilities, seeking for modifications and experimenting with new recipes makes cooking more enjoyable. You could be astonished by the outcomes if you experiment with new components that are even more healthy than wheat germ.


What is a good substitute for wheat germ in baking?

If you want to use ground flax instead of wheat germ, you may do so in equal parts. Ground Sunflower Seeds: Ground sunflower seeds, like wheat germ, contribute protein, texture, and fiber to meals and baked products. They have fewer carbohydrates and more fat than wheat germ but a comparable protein content.

What is better than wheat germ?

Wheat bran has three times more fiber and niacin than wheat germ. Phytochemicals, vitamin B6, riboflavin, potassium, iron, magnesium, and phosphorus are also present.

Can I replace wheat germ with flour?

3 cup wheat germ. According to the Kretschmer company’s website (a wheat germ manufacturer), you may substitute up to half of the flour in muffin, pancake, and waffle recipes with wheat germ.In other words, if a recipe calls for 1 cup of flour, you might use up to 1 cup of cornmeal.

What does wheat germ do in baking?

Wheat germ is the embryo of the wheat kernel, accounting about 2.5% of its total weight. This delivers vital nutrients such as proteins, vitamins, and minerals in baked foods. Toasted wheat germs may also provide a nice crunch and nutty flavor.

Do you need wheat germ?

Despite being a minor component, the germ carries a wealth of nutrients. It’s a rich source of folate, magnesium, phosphorus, and zinc, as well as a great supplier of thiamin. Protein, fiber, and fat are also included in the germ. Sprinkle some on top of your hot or cold cereal.

Why is wheat germ removed from flour?

Wheat germ is a byproduct of the wheat milling industry. Because the germ has undesirable baking qualities and the oil is prone to oxidation, it is separated from the endosperm during milling.

Why is there a wheat germ shortage?

According to Quaker Oats, which manufactures Kretschmer wheat germ, there is a statewide scarcity of wheat germ due to multiple years of poor agricultural circumstances. While floods and frost in the Midwest have harmed numerous wheat-based goods, including flour, Quaker officials believe wheat germ has been hit the most.

What is better for you wheat germ or flaxseed?

The main distinction between the two is that flax seed may provide omega 3 fatty acids. This, in my view, makes it superior than wheat germ. A heart-healthy diet attempts to raise the quantity of omega-3 fatty acids in the diet, and this is one simple approach to do so. Flax seed is simple to include into your diet.

What is the most nutritious grain?

According to nutritionist Malena Perdomo, MS, RDN, CDE, these are the 11 healthiest grains to consume.
01 of 11. Barley, number two of eleven. Amaranth. 04 of 11. Quinoa. 03 of 11. Buckwheat (5 of 11), Teff (6 of 11), Oats (7 of 11), Farro (8 of 11). Wheat groats.

Can you make wheat germ at home?

At home, you may simply make wheat germ by soaking excellent quality grain in a small dish with just enough water to cover it. Excess water should be avoided at all times throughout this three-day immersion. In cold temperatures, a further 24 to 36 hours may be required to complete germination.

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