• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Flour » Oat Flour

Oat Flour

Oat FlourOat Flour
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 Nutrition
  • 4 Storage Hints

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 ¼ 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.)

Substitutes

To make 1 cup of Oat Flour, blend 1 ¼ 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.

Nutrition

Oat flour has a high protein content of 13.3 %  (13.3 g protein per 100 g) [1]Oat flour. Bob’s Red Mill Natural Foods. FoodData Central. USDA. Accessed March 2022 at https://fdc.nal.usda.gov/fdc-app.html#/food-details/733332/nutrients (compare that to a typical all-purpose white wheat flour, with around 10 to 11% protein content), but it does not form any effective gluten.

Storage Hints

Oat flour can go rancid very quickly; store in a cool place out of the light, or failing that, in refrigerator or freezer (no need to “thaw” before using, just bring to room temperature).

References[+]

References
↑1 Oat flour. Bob’s Red Mill Natural Foods. FoodData Central. USDA. Accessed March 2022 at https://fdc.nal.usda.gov/fdc-app.html#/food-details/733332/nutrients

Other names

Italian: Farina d'avena
French: Farine d'avoine
German: Hafermehl
Spanish: Harina de avena

This page first published: Sep 7, 2002 · Updated: Mar 28, 2022.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Oats

Primary Sidebar

Search

    Today is

  • Caesar Day
    Caesar cocktail
  • Devil’s Food Cake Day

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.