How Much Oat Flour to Substitute for Flour
Works for baking, sauteing, and frying. Oat Flour keeps a similar flavor profile to Flour.
How much oat flour equals one cup of flour, ideally blended with a gluten flour for lift?
Use 1 cup oat flour per 1 cup flour, ideally blended with a gluten flour for lift.
Health notes
Compared with Flour, Oat Flour has: more calories (404 vs 364 per 100g in Flour), more fat (9.1g vs 1g per 100g in Flour), more saturated fat (1.6g vs 0.2g per 100g in Flour), more protein (14.7g vs 10.3g per 100g in Flour), and less carbs (65.7g vs 76.3g per 100g in Flour).
Using oat flour as a flour substitute in baking
Use 1 cup oat flour per 1 cup flour; blend with a gluten flour for structure in yeasted breads.
Other cooking methods
- Sauteing
1:1 for dredging or coating; browns a bit faster, so watch the pan heat.
- Frying
1:1 as a coating; gives a softer, less crisp crust than wheat flour.
- Slow Cook
1:1 to thicken stews and gravies; whisk in slowly to avoid clumping.
- Steaming
1:1 in batters for steamed puddings or buns; crumb stays moist and soft.
Methods to avoid (3)
- Grilling
Not recommended: no direct heat use, tends to burn rather than crisp.
- Raw Cold
Not recommended: raw taste is starchy and gritty, not meant to be eaten unheated.
- Drinks
Not recommended: doesn't dissolve smoothly, leaves a gritty texture in liquids.
FAQ
- How much oat flour equals one cup of flour, ideally blended with a gluten flour for lift?
Use 1 cup oat flour per 1 cup flour, ideally blended with a gluten flour for lift.
- Can I substitute oat flour for Flour in baking?
Yes. Use 1 cup oat flour per 1 cup flour; blend with a gluten flour for structure in yeasted breads. Not recommended: no direct heat use, tends to burn rather than crisp.
- How much oat flour to use as a flour substitute?
Mild nutty, slightly sweet taste; pairs well with cinnamon or banana in baking.
- How does the flavor change when substituting Oat Flour for Flour?
Oat flour keeps a similar flavor profile to flour.
- How does texture change when substituting Oat Flour for Flour?
Oat flour softer, denser crumb with less rise; baked goods feel moister and slightly chewier.
- What else should I know about substituting Oat Flour for Flour?
For muffins, pancakes, and quick breads. Expect a softer, moister crumb with a mild nutty taste. Skip yeasted breads relying on gluten structure and raw or drink uses. Add a little extra leavening if the bake seems dense.
- What still works when substituting Oat Flour for Flour?
Oat flour still works as a thickener, texture, and binder.
- How well does Oat Flour match Flour?
Oat flour is okay on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Oat Flour for Flour?
Oat flour is slightly higher in calories, is higher in protein, and has about x9 more fat and x10 more sat. fat.
- How do the flavor notes shift when substituting Oat Flour for Flour?
The flavor shifts toward more sweet, more bitter, and more umami notes.