What Is A Good Substitute For Oat Flour?

Coconut flour can be the best alternative to oat flour if you have made the decision to avoid anything with gluten in it. Like oat flour, coconut flour is devoid of gluten and suitable for use by anyone who must avoid gluten or who prefers to eat healthfully.

Since coconut flour contains fiber, protein, and even MCTs, it has a wealth of health advantages and is an effective way to lower blood sugar levels. All those who suffer from both heart and digestive issues can utilize it. Calling out to all health nuts, coconut flour is for you. It also has a relatively low calorie content and is great for managing your weight. It’s a carb you can rely on with ease!

The one benefit of utilizing coconut flour is the incredible perfume; yes, you read that correctly, you can use it in a variety of baking dishes without adding vanilla essence thanks to the flour’s wonderful aroma. However, take in mind that it is very absorbent, so use caution!

You may use coconut flour in a 1:1 substitution, which means that if your recipe calls for a cup of oat flour, you can use a cup of coconut flour in its place. To prevent the meal from becoming very dry and crumbling, keep in mind that you should modify the amount of liquid in the dish properly.

What might I use in place of oat flour?

One of my all-time favorite gluten-free flours for baking is oat flour. Due to how easily it blends with so many other ingredients, the delicate sweet and nutty-caramel flavor improves baked items! Due to its higher protein and fiber content, it can also make cookies thicker and chewier and cakes more sensitive and delicate.

There are other recipes that use only oat flour, with great success, including these waffles, mug cakes, and muffins. However, it can occasionally be challenging to acquire the proper proportions of wet to dry ingredients. While too little liquid can result in a crumbly, dry mess, too much can make everything sticky.

Oat flour has the capacity to absorb a lot of moisture, so when combined with other flours, it can help soften and lighten the texture, offer more of a “chew,” and help keep baked items moist.

So, to summarize, oat flour’s attributes are:

  • Absorbent: effectively holds fluids, maintains wet and thick conditions
  • Has the capacity to maintain softness and lightness but can also become dense when more liquid is added.
  • To keep things from falling apart, add a binder or an egg.
  • Subtle nutty-toffee overtones in the flavor

My go-to oat flour gluten free flour blend:

  • Oatmeal, rice flour, and a starch: Keep everything exceptionally fluffy and airy since white rice flour is a light flour. Oat flour is similarly delicate in nature, keeps things wet, adds tenderness, and takes away any grit that rice flour occasionally left behind. Since these flours don’t contain gluten, a starch is required to aid in binding. Since potato starch is a dryer starch and tapioca starch is best for cakes and cookies, I usually use potato starch in recipes that call for a lot of fruit (such fluffy banana muffins or vanilla cup cakes). Another fantastic alternative that not only binds nicely but also makes things more chewy is glutinous sweet rice flour. This mixture works well in lighter muffins, cakes, and cupcakes.
  • Almond flour, oat flour, and a starch: When combined with oat flour, almond flour provides moisture and makes things a little bit denser, which is ideal for thicker biscuits and muffins for breakfast. Once more, starch is added to the mixture to aid in binding. This mixture is perfect for fast breads, denser muffins, and cookies.

Tips for Baking with Oat Flour

  • Starches and Binders: As I indicated above, starches can be used as a binder, but you can also use egg substitutes like flax eggs, chia eggs, or aquafaba. These egg alternatives, in my experience, tend to weigh down cakes and muffins because they are heavier, so they are better suited for things like cookies and denser bakes.
  • Replace by WEIGHT, not volume: Oat flour tends to weigh less when measured by volume (measuring cups), thus you would be missing some dry components that can affect your baked items and make them too moist.
  • Let Batters Rest: This advice works well for pancakes and muffins because it gives the oats time to absorb the liquid, resulting in a moister and less gummy crumb.

Can I use oat flour instead of all purpose flour?

Oat flour behaves the most like wheat flour in my experience, compared to all the other gluten-free flours. It depends on what you’re baking and the recipe, though, if you want to substitute for all-wheat flour in a recipe. As previously indicated, denser baked items—like cakes—tend to work better with all-oat flour than baked goods with a fluffy crumb. Additionally, because it is crumbly and lacks gluten, you will undoubtedly need a binder. Because oat flour tends to get sticky and dense if not used in the proper liquid to dry ratios, I normally do not advise replacing all of the wheat flour with it. Instead, start with recipes like these mug cakes, muffins, and cookies that purposefully only call for oat flour.

How much oat flour do I substitute for white flour?

If you want to experiment with using oat flour in place of some of the flour, start by substituting 25%–30% of the overall amount.

Oat Flour Substitutes

The greatest alternatives to oat flour are various medium-density gluten-free flours including buckwheat, spelt, sourgum, and quinoa. The heavy flours (almond flour/coconut flour) and the light flours (rice flours) require differing amounts of liquid and can result in dense or gritty baked goods, therefore I don’t advise replacing all of the oat flour with them.

Here are some of my tried-and-true favorite oat flour recipes to help you started if you’re new to gluten-free baking:

Can I use almond flour instead of oat flour?

Uses: Although they produce slightly different outcomes, oat flour and almond flour can be used interchangeably in a wide range of recipes, including banana bread and chocolate chip cookies.

Can I use coconut flour for oat flour?

Keep in mind that they cannot be substituted 1:1 for coconut flour. Continue reading to see estimates, and look at the graphic below.

Because you’ll need to account for liquid absorption, the amount of eggs in the recipe, as well as other chemical reactions that could take place whether the recipe calls for baking powder or baking soda and vinegar, there will never be a perfect replacement 100% of the time.

The majority of recipes that call for flour that hasn’t been tried before will call for some trial and error. Therefore, you might want to use a different recipe unless you’re willing to experiment a little in the kitchen.

Almond Flour

Almond flour, which is arguably the most well-liked flour substitute, is available in supermarkets or can be prepared at home by pulverizing almonds in a food processor or blender.

Coconut is more absorbent than almonds. Therefore, you will need around 1 cup of almond flour for every 1/4 cup of coconut flour.

Is oat flour interchangeable with flour?

You’ll have the most success using oat flour in place of all-purpose or whole wheat flour in fluffy baked items if:

  • Eggs are used in the recipe to help bind the components together. The protein gluten gives baked foods their shape. Additionally, eggs add some structure and compensate for the lack of gluten. Oat flour-based baked items will be a little more delicate than their gluten-based equivalents, even with eggs. It is riskier but frequently nonetheless successful to swap both oat flour and egg substitutes like flax eggs.
  • By weight, not by volume, you should substitute an equivalent amount of oat flour for the ordinary flour. A kitchen scale comes in very handy in this situation. All-purpose and whole wheat flour are much heavier than oat flour. Your baked goods won’t rise as high as they should if you substitute one cup of oat flour for every cup of conventional flour.

Lacking a scale? If you raise the flour by 42%, you can measure by volume (using measuring cups). Alternatively, multiply the initial quantity of flour by 1.42. For instance, 1.75 cups of whole wheat flour is called for in many of my muffin recipes. If you want to substitute oat flour, multiply 1.75 by 1.42 to get 2.485, which we’ll round up to 2.5 cups.

Here are some metrics you can use as a guide:

  • Old-fashioned or quick-cooking oats weigh 1 cup (scooped and leveled) and produce little over 1 cup of oat flour (spooned into cups and leveled)

Does oat flour only contain ground oats?

Because they are both prepared from whole oat groats, oatmeal and oat flour have the same nutritional profile and flavor. The degree to which the original component has been ground is the primary distinction between meal and flour. Meal is more texturized and coarser than flour, which is just pure powder. You can readily distinguish this difference if you place steel cut oats and oat flour side by side.

Can I use wheat flour for the oat flour?

Oat flour can be used in baking and cooking in a manner similar to wheat flour. A reaction that alters the texture and structure of whatever you’re cooking or baking depends primarily on gluten to make dough. Utilizing a gluten-free flour always makes getting around that a little trickier, and different recipes call for different workarounds.

Most of the time, oat flour can be used in equal amounts in place of wheat flour. White flour cannot be used in many recipes that call for oat flour. White flour’s flavor and texture don’t work well in no-bake recipes. Don’t attempt raw flour if you’ve never had it. Nobody deserves to go through that type of pain.

Protein treats like nut butter energy balls can benefit from the addition of substance, protein, and fiber provided by oat flour.

I want to produce my own oat flour, but how?

Oat flour is really easy to make! It just takes 5 minutes, 1 blender, and 1 ingredient. Rolling the oats in a blender for around 15 seconds will produce a fine, powdered flour.

Which flour is the healthiest?

The dried coconut meat is ground into a smooth, soft flour to create coconut flour, which is grain- and gluten-free.

Compared to conventional grain-based flours, it has more calories per serving and is a rich source of protein, fat, fiber, and minerals including iron and potassium.

Coconut flour has a high fat content compared to grain flours. Medium-chain triglycerides (MCTs), which make up the majority of this fat and are mostly saturated, may help to reduce inflammation and support a healthy metabolism (1, 2).

Although it’s debatable, saturated fat from coconuts probably has a different impact on your health than fast food, fried foods, and processed meats—and it might even have advantages (3, 4).

Additionally loaded with antioxidants, coconut flour also seems to possess antibacterial qualities (5).

Can I use rolled oats for the oat flour?

In my kitchen, oat flour is a must-have ingredient. When baking a gluten-free recipe, it’s the first ingredient I turn to. I also like to add it to ordinary baked products to give them an extra-soft, delicate feel. It’s the one pantry essential that I always, always prepare at home, regardless of how I intend to use it. It only takes me a minute to blend my own, and it is considerably less expensive than purchasing it from a store. I can quickly blend up more if I run out.

Continue reading to learn my proven technique for making oat flour and some of my favorite uses for it!

How to Make Oat Flour

It’s so simple to make your own oat flour! All you need is a food processor or high-speed blender, along with whole rolled oats (not steel-cut or quick oats).

Blend or process the oats in a food processor or blender until they are the consistency of fine flour, pausing occasionally to stir.

I’m done now! Any recipe that asks for oat flour can use it. For up to three months, keep leftovers in an airtight container in a cold, dry location.

Oat Flour FAQ

  • Is it interchangeable with all-purpose flour? No! Oat flour cannot be substituted for all-purpose flour 1:1. Search for baking recipes that specifically call for it, as an alternative. Below are a few of my favorites.
  • Is it free of gluten? Yes, provided you use oats that have been verified to be gluten-free. Although many oats are produced in facilities that also handle wheat products, oats are a naturally gluten-free food. If you must avoid gluten, look for oats that have been tested and are certified gluten-free. These oats are processed in facilities free of wheat. Bob’s Red Mill Gluten-Free Oats are good.
  • How much flour can I expect from my oats? 3/4 cup of flour is produced from 1 cup of whole rolled oats.

Can I substitute rice flour for oat flour?

Now that we’ve cleared that out, let’s look at why they differ from gluten:

  • They obviously don’t include that “The flexible texture that gluten can give your dough. In bread dough, the distinction between gluten and gf flours is most obvious. If you attempt to create bread with gluten, you will fail, cry, and possibly require counseling before you can feel joyful once more. Here is my article on baking gluten-free yeast bread.
  • You must combine at least two different flours when using gluten-free flours. You could just add some of your whole wheat flour and call it excellent when you used to cook with gluten. Gluten-free flours can be a little unpredictable. They struggle while acting alone. Depending on the recipe, I typically use 1 cup of starch for every 2 cups of rice flour.
  • In addition to employing a variety of flours, you’ll need to utilize some form of “Gum or an alternative to gum to hold everything together. I often use guar gum or xanthan gum. Although the ratios change, I usually use 1 teaspoon for every 2 cups of flour.

These are the main distinctions between gluten-free flour and regular flour; I’ll probably expand on those few points later.

Below is a chart on gluten-free flours and their consistencies. There are many other types of flour, but these are the ones I use most frequently.





The flour I use most frequently while baking gluten-free is rice flour. However, rice flour occasionally has a gritty taste, thus it needs to be combined with starches. Although I prefer brown rice flour, if you insist on using white rice flour, I won’t object. We utilize Lundberg and Bob’s Red Mill as brands.

Although I don’t use this flour frequently, if I don’t have any on hand, I occasionally can replace it with rice flour. Additionally, it can be used in cornbreads.

It’s not truly flour, though. I occasionally use it for surface pans and cornbread (Cornmeal on the surface of the pan will cook into the dough and give it a nice crunchy crust). You can typically find gluten-free cornmeal at your neighborhood grocery shop; just make sure to read the label.

One of my favorite flours is oat flour. It has a pleasant consistency and produces excellent baked items. Oat flour appears to work better than most other gluten-free flours, so I’ve been using it a lot lately. I ground oats in a coffee grinder because gf oat flour is pricey. If you employ that technique, avoid using oat flour in delicate baked goods like cakes.

If you can get any finely ground oat flour for a reasonable price, purchase some. It works really nicely.

Oats can cause sensitivity in some celiacs, therefore this flour might not be ideal for you. In almost all of my recipes, oat flour can be used in place of rice flour.

Because of its coloration, I don’t use this flour very frequently, but it tastes good and may take the place of rice flour. Once more, be mindful of the gluten and make sure to carefully read the label.

Of all the starches, I use cornstarch the most since I can easily find it at my neighborhood grocery shop. Check the label to make sure it is gluten-free. Cornstarch is frequently used as a thickening but is also an incredibly effective gluten-free flour. It has a lovely, fluffy texture. In order to balance the cornstarch, you must add rice flour or another grippy flour. When used alone, the outcomes are typically unpleasant to the mouth, dry, harsh, and flavorless.

Unless otherwise specified in the recipe, can be substituted with tapioca or potato starch in gluten-free baking, but cannot be used in sauces or some pies. While cornstarch only thickens a sauce, tapioca and potato starch will result in gummy lumps.

If potato starch is used alone in a recipe, the result may be somewhat sticky. However, it gives a delightful fluff when combined with rice flour or other grainy flour. Note: Potato flour and potato starch should not be confused. Believe me, these are totally distinct things. Since potato flour tastes terrible and performs poorly, I never use it.

except in sauces and sporadically in pies, can be substituted with cornstarch or tapioca starch.

In my recipes, tapioca starch and potato starch are frequently combined. Similar to cornstarch and potato starch, it requires rice flour, oat flour, or another grippy flour to balance it out in a recipe.

except in sauces and sporadically in pies, can be substituted with potato starch or cornstarch.

Sorghum has a pleasant flavor and can take the place of a number of other coarse flours. It complements breads well. However, I wouldn’t use it by itself with only starches. Most likely a mixture of rice, oat, or millet flour and sorghum.

has a pleasant flavor and a texture resembling maize flour. It could take the place of a few other coarse flours, especially if you want to give your baked goods a more “whole grain flavor.”

Due to its color and the fact that using too much of it just tastes awful, teff flour should only be used in limited amounts. When added sparingly, it has a pleasant flavor and gives most breads a multigrain flavor.

Rice flour can be used in place of this flour. The baked good’s consistency and rise won’t alter when it’s replaced. However, the flavor and color will be slightly altered, though usually not negatively.

To clear up any misconception right away, almond meal and almond flour are different in that almond meal contains the skin of the almonds while almond flour does not. The baked goods don’t appear to be impacted by this slight discrepancy, either.

I’m still testing this flour right now. It’s frequently used in paleo baked products, and I’ve also used it on its own. Since almond flour contains a lot of moisture, the results are typically a touch gritty and occasionally a little overly moist (to the point of being heavy and gummy). It worked well when I combined it with rice flour and starch in little amounts for cakes.