Previous | Next

Oat Flour is oats that have been ground into a powder. If you like oats, you will love the flavour and moisture that Oat Flour can add to baked goods, though it can make them chewier and more crumbly. Oat Flour is particularly good in quick breads and cookies.

Cooking Tips
If you want to use Oat Flour for bread, you can substitute up to about 1/4 of the wheat flour in your bread recipe with oat flour, and boost the yeast up a tidge to compensate so that the bread will still rise nicely. However, if you are making a "quick bread" recipe which isn't risen with yeast, you could try using all oat flour if you wish (though instead of going whole hog all at once, you are probably better to make the recipe with a bit more oat flour each time to see how it does.)

Substitutes
To make 1 cup of Oat Flour, blend 1 1/4 cups of rolled oats in the blender until it reaches the consistency and texture of a fine cornmeal. Or, try using whole wheat flour or other non-wheat flour.

Nutrition
Oat Flour has a high protein content compared to wheat (17%), but it does not form any effective gluten.

Storage
Goes rancid very quickly; store in refrigerator or freezer (no need to "thaw" before using, just bring to room temperature).

Also called:

See Also:

Oats

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour