If you’re looking for a way to up your baking game, oat flour could be just what you need.
Not only is it high in protein and fiber, but its flavor can take traditional recipes to the next level.
However, if you don’t have any oat flour on hand, finding good substitutes can be tough – especially because not all substitutions work across baked goods. Fear not!
We’ve scoured the web (and our own kitchen shelves!) to bring you seven of the best substitutes when oat flour isn’t an option so that your culinary creations never miss a beat.
Keep reading to get all the details about each of these alternative ingredients!
What’s Oat Flour?
Oat flour is a type of flour that’s made from oats.
It’s a popular ingredient in gluten-free baking and can be used to make everything from bread and cakes to cookies and pies.
Oats are a type of grain that’s native to Europe and Asia.
They’ve been cultivated for thousands of years and were once used as currency.
Oats are now a staple food in many parts of the world, including the United States.
Oat flour has a mild, nutty flavor and a slightly gritty texture.
It’s also very versatile and can be used in place of other types of flour in most recipes.
When baking with oat flour, it’s important to remember that it doesn’t contain any gluten, so you may need to use additional leavening agents, such as baking powder or yeast.
If you’re looking for a healthy, gluten-free alternative to wheat flour, then oat flour is a great choice.
It’s perfect for baking and can be used in all your favorite recipes.
7 Best Oat Flour Substitutes
1. All-purpose Flour
All-purpose flour is a type of wheat flour that is made from a blend of different types of wheat.
It is a very versatile flour that can be used for many different recipes, including baked goods, pancakes, and pasta.
All-purpose flour is usually milled from hard wheat, which gives it a higher protein content than other types of wheat flour.
The taste of all-purpose flour is fairly neutral, so it will not add any strong flavors to your baked goods.
When substituting all-purpose flour for oat flour, you will need to use less all-purpose flour because it is denser than oat flour.
For every cup of oat flour, you will need to use about three-quarters of a cup of all-purpose flour.
2. Whole Wheat Flour
Whole wheat flour is made from the entire wheat kernel, including the bran and germ.
This type of flour has a hearty, nutty flavor and is denser than oat flour.
When substituting whole wheat flour for oat flour, use 1/4 less whole wheat flour than the recipe calls for oat flour.
For example, if a recipe calls for 1 cup of oat flour, you would use 3/4 cup of whole wheat flour.
Keep in mind that whole wheat flour will also make baked goods denser than oat flour.
If you’re looking for a lighter option, try one of the other substitutes on this list.
3. Buckwheat Flour
Buckwheat flour is a great alternative for those who are looking for a gluten-free option.
This type of flour is made from the seeds of the buckwheat plant and has a slightly nutty flavor.
Buckwheat flour can be used in pancakes, waffles, cookies, and even bread.
When substituting buckwheat flour for oat flour, you will want to use about ¾ cup of buckwheat flour for every 1 cup of oat flour that is called for in the recipe.
You may also need to add more liquid to the recipe since buckwheat flour is not as absorbent as oat flour.
4. Quinoa Flour
If you’re looking for a gluten-free option, quinoa flour is a great substitute for oat flour.
It has a similar taste and can be used in most recipes that call for oat flour.
The main difference is that quinoa flour is slightly dense, so you may need to use less of it.
Quinoa flour is made from ground quinoa, which is a seed that is naturally gluten-free.
It’s a good source of protein and fiber, and it has a nutty flavor.
Quinoa flour can be used in place of oat flour in most recipes, but you may need to use less of it since it’s denser.
When substituting quinoa flour for oat flour, start with 1/2 cup and add more as needed.
5. Almond Meal/flour
Almond meal and almond flour are both made from whole almonds that have been ground into a fine powder.
Almond flour is made from blanched almonds, which have had their skins removed, while almond meal includes the skins.
Almond flour has a light and airy texture with a slightly sweet taste, while the almond meal is denser and nuttier tasting.
Both can be used as substitutes for oat flour in recipes.
To substitute almond flour for oat flour, use 1 cup of almond flour for every 1 cup of oat flour called for in the recipe.
For example, if a recipe calls for 2 cups of oat flour, use 2 cups of almond flour.
When substituting almond meal for oat flour, use 1-1/2 cups of almond meal for every 1 cup of oat flour required.
6. Coconut Flour
If you’re looking for a gluten-free, grain-free flour alternative, coconut flour is a great option.
It’s made from ground-up coconuts and has a slightly sweet taste.
Coconut flour is also higher in fiber than other flours, so it can help keep you feeling full longer.
When substituting coconut flour for oat flour, use about 1/4 cup of coconut flour for every 1 cup of oat flour called for in the recipe.
You may also need to add more liquid to the recipe since coconut flour is more absorbent than oat flour.
7. Chickpea Flour
If you’re looking for gluten-free, grain-free flour to use in your baking, chickpea flour is a great option.
Chickpea flour is made from ground chickpeas, also known as garbanzo beans.
It has a slightly nutty taste and is dense and nutrient-rich.
Chickpea flour can be used as a substitute for oat flour in recipes.
When substituting, use 1/4 cup of chickpea flour for every 1 cup of oat flour called for in the recipe.
Chickpea flour can also be used to thicken soups and sauces.
I have listed the seven best substitutes for oat flour.
All-purpose flour, whole wheat flour, buckwheat flour, quinoa flour, almond meal/flour, coconut flour, and chickpea flour are all great substitutes that have their own unique taste and texture.
Now that you know the best substitutes for oat flour, you can experiment with different recipes and find the perfect flour for your needs.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!