Grains, rice & flours · Gluten-free flours
Oat flour
Finely ground oats; tender, slightly sweet and absorbent, used in gluten-free and wholegrain baking.
Also called: ground oats
What it is
Oat flour is simply rolled oats or groats milled to a powder, and can be made at home in a blender. It has no gluten-forming wheat proteins, so it makes tender, moist, somewhat crumbly bakes and is usually blended with other flours or a binder. It absorbs more liquid than wheat flour and browns quickly.
How it’s used
- Pancakes, muffins and cookies
- Part of a gluten-free flour mix
- Thickening soups
- Baby porridge
Characteristics
- Taste
- Mild, sweet, toasty.
- Texture
- Soft, fine powder; bakes moist and tender.
- Sold as
- ground
- Cooking uses
- Suitable for baking, Used for thickening, Used for binding
- Common in
- Scandinavian, British, American
Storage
Cool, dry and dark. Airtight and cool; its oils go stale faster than whole oats, so make or buy small amounts or refrigerate.
Diet, allergens and safety
Contains Gluten.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Treated as containing gluten, like rolled oats: regular oats are usually cross-contaminated with wheat, so oat flour is only gluten-free if labelled so.
Nutrition per 100 g
- Energy
- 404 kcal
- Protein
- 14.66 g
- Carbohydrate
- 65.7 g
- Fat
- 9.12 g
- Fibre
- 6.5 g
- Sugars
- 0.8 g
USDA FoodData Central: Oat flour, partially debranned.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- All-purpose flour — Wheat flour gives more structure; use slightly less by volume.
Related ingredients
Recipes with oat flour
No recipe in the catalogue uses it yet.
More gluten-free flours
Gluten-free flours
Rice flour
Finely milled white rice; gluten-free, gives crisp batters and tender, sandy textures, but cannot form gluten.
35 recipes
Gluten-free flours
Buckwheat flour
Grey-brown, earthy flour from buckwheat; gluten-free, used for galettes, blini, soba and kuttu puris.
4 recipes
Gluten-free flours
Glutinous rice flour
Flour from sticky rice that cooks to a smooth, stretchy, chewy dough; essential for mochi and tang yuan.
6 recipes
Gluten-free flours
Sorghum meal
Mild, slightly sweet gluten-free meal from sorghum grain; used for jowar roti, stiff porridges and gluten-free baking.
6 recipes
Gluten-free flours
Pearl millet flour
Grey, earthy flour from pearl millet (bajra, mahangu); gluten-free, used for flatbreads and stiff porridges.
7 recipes
Gluten-free flours
Cassava flour
Whole dried cassava root ground to a fine flour; the most wheat-like of gluten-free flours.
4 recipes
Gluten-free flours
Coconut flour
Very absorbent, fibre-rich flour from dried, defatted coconut; used in small amounts with plenty of egg.
No recipes yet
Gluten-free flours
Gluten-free flour blend
A ready-mixed blend of gluten-free flours and starches, usually with a gum, designed to stand in for plain flour.
2 recipes