The Ultimate Guide to Baking with Oat Flour (Tips + Recipes)
Here's the ultimate guide to baking with oat flour! My comprehensive guide includes everything you need to know about this naturally gluten-free, super versatile ingredient that's wonderful in muffins, cakes, fruit crisps, and so much more.
What is Oat Flour?
Oat flour is made from finely ground oats, which are naturally gluten-free (if certified) and wonderfully mild in flavor. It's a nutrient-rich flour that adds softness and subtle natural sweetness to baked goods. Whether you buy it pre-made or grind your own oats in a blender or food processor, oat flour is one of the most versatile gluten-free flours you can keep in your kitchen.
Note: If you have celiac, make sure to choose certified gluten-free flour at the store. And, unfortunately, some people with celiac disease can't tolerate oats because of the protein avenin, even though the oats and oat flour themselves are wheat-free.
Jump to:
- What is Oat Flour?
- Why Baking with Oat Flour is So Great
- Baking with Oat Flour: Tips & Tricks
- Can You Substitute Oat Flour for All-Purpose Flour?
- More Baking with Oat Flour Resources
- Wonderful Ways to Enjoy Baking with Oat Flour
- My Favorite Oat Flour Recipes
- Frequently Asked Questions About Baking with Oat Flour
Why Baking with Oat Flour is So Great
I'll shout it proudly: I love oat flour! It's a gluten-free baker's secret powerhouse, adding whole-grain goodness, structure, and flavor to anything from oat flour blueberry muffins to gluten free apple crisp to a soft oat flour vanilla cake!
I got into oat flour when I was writing my cookbook, Flourless, and I've only become more enamored of this wonderful ingredient. Over the years, I've created over 100 gluten-free desserts made with oat flour, and I plan to keep going! Oat flour's naturally higher fat content helps keep baked goods moist and tender, a big advantage in gluten-free baking.
You can often substitute oat flour 1:1 by weight for all-purpose flour or combine it with other gluten free flours to balance a homemade gluten free flour blend. It's wonderfully adaptable, whether you're making cookies, cakes, or quick breads.
Baking with Oat Flour: Tips & Tricks
Oat flour behaves a bit differently from all-purpose or other gluten-free flours, but once you get to know it, you'll love how forgiving it is.
- Weigh your ingredients. Oat flour weighs less than all-purpose flour (about 120 grams per cup), so baking by weight ensures accuracy when making substitutions.
- Pair it with other gluten-free flours. Oat flour loves friends like almond flour or tapioca flour for extra lightness and structure in cakes and muffins.
- Rest the batter. Oat flour absorbs moisture differently from all-purpose flour, and resting the batter for 15 minutes before baking will create a lighter, more tender crumb.
- Store it properly. Keep oat flour in an airtight container in the fridge or freezer to ensure freshness.
Can You Substitute Oat Flour for All-Purpose Flour?
Yes! You can often use oat flour instead of all-purpose flour to make your favorite recipes gluten-free. The key is measuring by weight, because oat flour weighs less than wheat flour, and it's important to make that weight-to-weight swap.
If your recipe lists ingredient weights (bonus!), simply weigh the oat flour to match the weight of the all-purpose flour. If not, as a general rule, use about 1 ¼ cups oat flour for every 1 cup all-purpose flour (spooned and leveled). This simple ratio works well for most muffins, cakes, and quick breads.
Wonderful Ways to Enjoy Baking with Oat Flour
There are practically infinite recipes that you can adapt to include oat flour, but here are a few of my special favorites:
- Muffins and quick breads: Oat flour gives muffins a tender crumb and whole grain sweetness. Try my oat flour banana bread or gluten-free apple bread.
- Cakes and cupcakes: This whole-grain flour adds both richness and a delicate texture. My oat flour chocolate cake and oat flour vanilla cake recipes are lovely examples.
- Cookies and bars: Oat flour makes cookies soft and chewy. Try these oat flour chocolate chip cookies or oat flour pumpkin blondies.
- Crisps and crumbles: Oat flour blends beautifully into crisp and crumble toppings, adding body and nutty flavor. A gluten-free apple crisp and gluten free rhubarb crumble are my go-tos.
- Pie crusts: Use oat flour to make a tender, rustic crust for maple pumpkin pie or gluten free apple galette.
My Favorite Oat Flour Recipes
Oat flour is the gluten-free flour I reach for most often because it's simple, forgiving, and just plain delicious. Whether you're new to gluten-free baking or already love experimenting with alternative flours, I hope this oat flour baking guide inspires you to try something new.
I've rounded up over 50 oat flour recipes here on Cucina Nicolina, including cookies, cakes, crisps, muffins, and pancakes and waffles. Each one is gluten-free, easy to make, and showcases oat flour's gentle flavor and texture.
Frequently Asked Questions About Baking with Oat Flour
Yes, oat flour is naturally gluten-free, but make sure to buy certified gluten-free oats or oat flour, as oats are often processed in facilities that handle wheat. Some with celiac disease may be sensitive to oats, and can't eat them.
Absolutely! Simply blend rolled oats in a food processor or high-speed blender until very fine. Measure again after blending; one cup of oats yields just under one cup of flour.
Not in my experience. Oat flour's higher fat content helps keep cakes and muffins soft and moist. For even lighter bakes, pair it with starches like tapioca or cornstarch.
Of course. Oat flour is wonderful in pancakes, biscuits, and even as a coating for baked chicken or fish.
Happy baking! If you make try these baking with oat flour recipes, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Thank you for your recipes, Nicole! Since cutting wheat out of my diet, I've been missing my banana muffins so was happy to have found your oat flour recipe.
I just made some following your tips and they turned out beautifully!! I substituted 1/3 cup (107g) maple syrup for the brown sugar, and added a little extra baking soda & baking powder, and about 12g more oat flour to accommodate for the extra liquid. Oh, and I only had whipping cream so used that instead of milk. The are delicious and the consistency is perfect.
I'm going to give your cookie recipes a shot next! Thank you for bringing back one of my favourite comfort foods!
Hi Sheila, Thank you so much for taking the time to reach out. I am so thrilled you liked the muffins and I love the idea of adding maple syrup. Hope you enjoy any other recipes you try!
If you make oat "flour" from rolled oats purchased from the grocery store, your flour will already be cooked, since rolled oats are steamed before rolling. I'm wondering if I could use oat flour that I grind myself from whole, raw oats with the same results. I assume at least the flavor would be different, what about texture? Should the same amount of raw flour be used as rolled oat blender flour?
Hi, I actually don't find that the taste is much different. If you measure out by weight you will achieve accuracy in recipes that show the weight measurements, regardless of whether you use raw or blender flour.
New to using oat flour. So far I’ve only baked banana bread. It was yummy! I’m moving forward in my baking. My daughters and I bake at Christmas, yummy goodness and send to family throughout the United States. Can I substitute oat flour for most recipes?
Hi Marjorie, I love baking with oat flour! Yes you can substitute it in many recipes but I recommend using weight measurements when possible. 1 cup of oat flour weighs 120 grams, which can be the same as a cup of all-purpose flour depending on the way the recipe was developed. If there are no weight measurements you can try it 1:1 or do 1 1/4 cups of oat flour per cup of all-purpose flour. Hope that helps!