Want to know more about how to substitute with oat flour? Check out my post to learn about substituting oat flour for all-purpose flour, alternatives to oat flour, and more.
Oat flour is sometimes used instead of all-purpose flour in baked goods like muffins, pancakes, and cookies. It’s naturally gluten-free, has more health benefits than white flour, and has a neutral flavor.
You can even make your own homemade oat flour. All you need is certified gluten-free oats, a food processor, or a high-speed blender.
Ultimately, oat flour is a wonderful gluten-free substitute for those with Celiac disease or gluten sensitivity—as long as you know how to use it!
Since oat flour has different properties than regular flour, you’ll definitely want to learn the tricks of the trade before you start using it. Once you understand how to get the best results, you’ll find it to be an excellent substitute for flour in a variety of recipes!
Luckily, I’m sharing everything you need to know in this comprehensive guide!
Can I Substitute Oat Flour for All-Purpose Flour?
Yes, you can substitute oat flour for all-purpose white flour or wheat flour in many of your favorite recipes. But since it doesn’t contain gluten, you might get varied results when using it.
Gluten is a protein found in wheat flour. It helps bind baked goods together and gives them a nice texture that doesn’t crumble when you bite into it. So if you use oat flour in a recipe that relies on gluten for structure, the finished product probably won’t turn out well.
You may be able to get away with substituting oat flour in recipes that don’t rely on gluten as much for its binding properties, such as cookies and brownies. But quick breads and muffins will probably be very crumbly if you substitute oat flour.
Likewise, oat flour should not be used as a substitution for all-purpose flour in yeast bread. Gluten is essential in these recipes, helping the dough to rise and the bread to have a nice chew.
To ensure better results, it’s best to use a recipe specifically designed to work with oat flour.
I’ve taken the time to develop oat flour recipes that taste amazing, have great texture, and are naturally gluten-free!
- Oat Flour Brownies
- Oat Flour Muffins
- Oat Flour Banana Muffins
- Oat Flour Pancakes
- Oat Flour Waffles
- Oat Flour Banana Bread
- Oat Flour Chocolate Chip Cookies
Substitution for Oat Flour
Many people opt for oat flour because it’s naturally gluten-free (as long as you use gluten-free oats). However, there are other gluten-free flours that can work in place of oat flour. Here are some of the best oat flour substitutes (especially for gluten-free recipes):
- Sorghum flour
- Buckwheat flour
- Millet flour
- Brown rice flour
- Gluten-free 1:1 baking flour
- Regular flour
Gluten-Free Flours that Will NOT Work in Place of Oat Flour
Keep in mind that there are also gluten-free flours that will NOT work in place of oat flour. These flours have different properties and will give the recipe a completely different texture.
Avoid substituting oat flour with this type of flour in your gluten-free baking:
- White rice flour
- Sweet rice flour
- Potato starch
- Tapioca starch
- Potato flour
Can You Substitute Almond Flour for Oat Flour?
Almond meal flour has different properties than oat flour. It’s higher in fat and has a more dense texture. It also has a nutty, strong flavor. In comparison, oat flour has a lighter texture, is fluffier, and has a mild nutty flavor.
If a recipe calls for a combination of gluten-free flours, including a small amount of almond flour (like my gluten-free chocolate chip cookies or gluten-free banana bread), I’ve found that it usually works to substitute the almond flour with oat flour.
You may want to consider this option if you want to make nut-free, gluten-free baked goods!
However, if a recipe calls for just almond flour (like my almond flour chocolate chip cookies), I’ve found that the recipe doesn’t turn out well if you substitute almond flour with oat flour.
Are Oats Gluten-Free?
No, not all oats are gluten-free.
Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.
So if you want to make gluten-free baked goods, it’s very important to use certified gluten-free oat flour (I like Bob’s Red Mill).
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.
Check out this full post on are oats gluten-free!
There are several gluten-free alternatives to oat flour, including sorghum flour, buckwheat flour, millet flour, brown rice flour, and gluten-free 1:1 baking flour. These flours have similar properties to oat flour and shouldn’t greatly affect the texture or final results of the recipe.
If you’re on a gluten-free diet, 1:1: Gluten-free flour blend is the best alternative to oat flour. If you’re okay with eating gluten, the best substitutes for oat flour are whole wheat flour or white flour.
Yes, you can use normal flour instead of oat flour, but keep in mind that one cup of oat flour is not exactly equal to one cup of flour. For a more accurate substitution, you should substitute by weight. (Oat flour weighs less than regular flour.) Also, keep in mind that oat flour is gluten-free, while normal flour is not.
The Bottom Line
Oat flour is a gluten-free flour that has different properties than regular flour. If you substitute oat flour for all-purpose flour in recipes like muffins and quick breads, they might turn out crumbly.
If you want to make gluten-free cookies or brownies, oat flour is a wonderful option. Still, it’s best to follow a recipe specifically designed to work with oat flour. You can also use gluten-free flours like sorghum flour, buckwheat flour, or gluten-free 1:1 baking flour as an alternative to oat flour.