What it is
Oat flour is simply whole oats that have been ground into a fine powder. It retains the fiber and protein of whole oats, and is naturally gluten-free when made from certified gluten-free oats.
Flavor and texture
Mild, slightly sweet, and nutty with a tender, moist texture that's less dense than wheat flour
Best uses
Pancakes, muffins, cookies, and quick breads. Can replace up to 1/3 of regular flour in most recipes, or use 100% oat flour for gluten-free baking.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 1-2 monthsalready exposed to air in bulk bin |
| Sealed (pantry) | 3-4 monthsif kept airtight |
| Refrigerated | 6-8 monthsextends shelf life significantly |
| Frozen | 1-2 yearsbring to room temperature before use |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Oat flour has higher fat content than wheat flour, making it more prone to rancidity and giving it a shorter shelf life.
Cooking tip
Replace 1 cup of regular flour with 1⅓ cups oat flour, and add an extra egg or binding agent since oat flour lacks gluten's binding properties
Interesting note
You can easily make your own oat flour at home by grinding rolled oats in a blender or food processor for about 30 seconds