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Oat Flour

Oat Flour

Oat Flour
© Denzil Green

Oat Flour is a flour made by grinding oats 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 yeast-risen 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.

Even better is to add some Gluten Flour in a ratio of 1 tablespoon of Gluten Flour per cup of Oat Flour.

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.)


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, instead of Oat Flour, try using whole wheat flour or other non-wheat flour.


Oat Flour has a high protein content compared to wheat (17%), but it does not form any effective gluten.
Nutrition Facts
Per 100 g (1 cup / 3.5 oz) [1]
9.1 g
0 mg
65.7 g
6.5 g
14.7 g
Weight Watchers®
Per 100 g (1 cup / 3.5 oz)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Storage Hints

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


See also:


Almond Flour; Alveograph; Ash Content of Flour; Barley Flour; Besan Flour; Bread Flour; Buckwheat Flour; Cornmeal; Flour Grades; Flour; French Flours; German Flours; Hard Wheat; Italian Flours; Mung Bean Flour; Nut Flours; Nut Meals; Oat Flour; Potato Flour; Rice Flour; Rye Flour; Seasoned Flour; Soft Wheat; Sorghum Flour; Stone Ground Flour; Wheat Flour

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Also called:

Farine d'avoine (French); Hafermehl (German); Farina d'avena (Italian); Harina de avena (Spanish)


Oulton, Randal. "Oat Flour." CooksInfo.com. Published 07 September 2002; revised 18 February 2013. Web. Accessed 06/18/2018. <http://www.cooksinfo.com/oat-flour>.

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