Out of All purpose flour, one case
Oat flour vs all-purpose flour
2 options, ranked, with the exact amount
Use Oat flour
Same amount by weight as the all purpose flour
You can substitute oat flour for all-purpose flour in a 1:1 ratio by weight; by volume oat flour is lighter, so use about 1 1/3 cups per cup of all-purpose. Oat flour has no gluten and may need a binder such as an extra egg or xanthan gum. For all-purpose in place of oat flour, use the same weight, or about ¾ cup per cup of oat flour.
- Verdict —
- Tweak it
- Best for —
- muffins
One casethe full all purpose flour card
Why it works
All purpose flourOat flour and all-purpose flour differ in their protein content and gluten. Oat flour is gluten-free and high in fiber, while all-purpose flour contains gluten. The substitution works by adjusting binding agents to compensate for the structural differences.
Every option, one card
Ranked| # | Substitute | Instead of all purpose flour | Verdict |
|---|---|---|---|
| 1 | Oat flourmuffins | Same amount by weightTweak it | Tweak it |
| 2 | Oat flour + binding agentscakes | Same amount by weightPlus 1 extra egg or xanthan gumTweak it | Tweak it |
Oat flour
mildly sweet · similar texture
Oat flour is whole-grain, higher in fiber than all-purpose flour and has no gluten, so it bakes up tender and a little crumbly.
- Best for
- muffins, pancakes, cookies, quick breads, gluten-free baking
Oat flour has a mild, slightly sweet flavor. Measure it by weight; by volume it is lighter than all-purpose, so use about 1 1/3 cups per cup. It may need a binder like an extra egg or xanthan gum for structure. Oats are often processed alongside wheat, so buy oat flour labelled gluten-free if that matters.
Oat flour + binding agents
mildly sweet
Add binding agents to oat flour to improve structure and texture in baked goods.
- Best for
- cakes, muffins, breads, when you need better structure
- Texture
- better structure
Start with 1 extra egg, or use xanthan gum (¼ tsp per cup of oat flour), for better binding.
All-purpose flour for oat flour
neutral taste, similar texture
All-purpose flour can substitute for oat flour, but you'll lose the fiber and the oat flavor.
- Amount
- Same amount by weight
- Best for
- when you need gluten, traditional baking, when oat flavor isn't desired
All-purpose flour has gluten, so the bake holds together without extra binders. Use the same weight, or about ¾ cup all-purpose per cup of oat flour.
How it behaves in this recipe
When substituting between oat flour and all-purpose flour, consider the gluten content and binding needs. Oat flour is gluten-free and needs binding agents for structure, while all-purpose flour has gluten and needs fewer binding agents.
Tips for substituting all purpose flour
5 tips- Oat flour is lighter than all-purpose by volume - weigh it, or use about 1 1/3 cups per cup of all-purpose
- Oat flour needs binding agents - add extra eggs or xanthan gum
- All-purpose flour has gluten - reduce binding agents when substituting
- Use oat flour for tender muffins, pancakes and cookies and all-purpose where the bake needs gluten
- Test small batches to find the texture you prefer
Notes on all purpose flour
- Mix oat flour with other gluten-free flours for better texture
- Add binding agents like eggs or xanthan gum to oat flour
- Consider the dietary requirements when choosing your flour
- Adjust other ingredients based on the flour type used
Questions
5 questionsCan I use oat flour instead of all-purpose flour?
Yes, in a 1:1 ratio by weight, or about 1 1/3 cups oat flour per cup of all-purpose. Oat flour has no gluten, so start with 1 extra egg or a little xanthan gum where the bake needs structure.
Can I use all-purpose flour instead of oat flour?
Yes. Use the same weight, or about ¾ cup all-purpose per cup of oat flour. You'll lose the fiber and the oat flavor, and the bake needs no extra binder.
What's the difference between oat flour and all-purpose flour?
Oat flour has no gluten of its own and is high in fiber and beta-glucan, while all-purpose flour contains gluten. Oat flour has a mild, slightly sweet flavor and needs binding agents for structure. Oats are often processed alongside wheat, so look for a gluten-free label if that matters.
Can I use oat flour for yeast bread?
Not on its own. Without gluten the dough cannot hold the gas the yeast makes, so the loaf will not rise. Oat flour suits quick breads and flatbreads; in a yeast dough, replace only part of the wheat flour.
Do I need to adjust the recipe when substituting flours?
Yes. Measure by weight, or use about 1 1/3 cups oat flour per cup of all-purpose, and start with 1 extra egg where the bake needs structure. Using all-purpose for oat flour needs no extra binder.