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How to Make Oat Flour

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Hi Bold Bakers!

Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Oat Flour, Almond Flour and Chickpea FlourLast week, I shared a Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart

You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.

It’s great to know how to make your own ingredients just like this flour. Whether certain ingredients are available in your county or you find you are just plain out of an ingredient remember you can actually make a lot of them yourself. In my Bold Baking Basics series you can find out how to make many ingredients like cake flour, brown sugar, self raising flour and much much more.

Important Note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes, etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.

How to Substitute Oat Flour:

Substitute 1 cup of regular white flour for 1 1/3 cup Oat Flour. Note if it seems too stiff then use less and also you can add more liquid.

1C5A9952Baking Conversion Chart, Weight Conversion Chart for Baking, Weight Conversion Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Bold Baking Bootcamp, Baking 101, Baking Basics

Make more gluten free flours including Almond Flour and Chickpea Flour.

Oat Flour
Prep time
Total time
  • Rolled oats (not steel cut oats)
  1. Using a high powered blender blend the oats for roughly 2 minutes until fine and the consistency of flour.
  2. Sieve the oat flour to remove any lumps of oats.
  3. Store in a labeled airtight container for 8 weeks or even in the fridge



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Kiki Damayanto-Amar on January 5, 2018 at 1:25 am

    Hi gemma, I like measuring my ingredients for baking. Can you tell me the measurements for 1 cup of oat and almond flour? Thank you 😊

    • Gemma Stafford on January 5, 2018 at 11:28 am

      Haha! I am not sure what you want here!
      If you weight the oats, and almonds, and process them, the weight will not change!
      Weight out what you need for your recipe,
      Gemma 🙂

      • Kiki Damayanto-Amar on January 6, 2018 at 3:52 pm

        Sorry, I mean the conversion weight of 1 cup of oat or almond flour? I like to weight my ingredients.

        • Gemma Stafford on January 7, 2018 at 4:01 am

          Hi kiki,
          I think I am misunderstanding you!
          1 cup of oat flour will weigh about 90g depending on how you load your cup.
          1 cup of almond flour will be about 100g.
          You probably know that cups are measures of volume, not weight, and so the weight equivalent will be different for almost every food type.
          Gemma 🙂

  2. Mary on September 15, 2017 at 6:44 am

    Can pat flour make something gummy?

    I’ve used a pancake recipe forever with millet and sorghum. Binders are psyllium and egg. They turn out great. I decided to make an oat sourdough and made the same recipe, all the same ingredients, same flour/liquid ratio. The pancakes are super gummy.

    • Gemma Stafford on September 16, 2017 at 11:37 am

      Hi Mary,
      thank you for this input here. it is really helpful. we are learning together, i appreciate you sharing your experience,
      Gemma 🙂

  3. Priya on August 17, 2017 at 7:40 pm

    Hi Gemma,
    Just love all your recipes !!! Super easy and cool.. just a question.
    Can we use oat flour in baking mug cakes to rise them ? _priya

    • Gemma Stafford on August 18, 2017 at 1:13 am

      Hi Priya,
      Oat flour is great for some things, but not for everything. ( here is one you may like to try.
      All flour needs a raising agent to help it to rise. Oat flour does not have gluten, so it has a different structure to wheat flour. It can be used for many recipes, but not for all, you will need to experiment a bit!
      Gemma 🙂

  4. Nisalee Balasuriya on April 1, 2017 at 6:02 pm

    Hi Gemma, I have a huge tin of quick cooking oats, not a big fan of oats so I thought of using it as a flour, would they work just as well to make the oat flour? Thanks!

    • Gemma Stafford on April 2, 2017 at 2:43 am

      Yes! This is a good use for these, though they are processed, and not quite the same thing as rolled oats.
      Do try it, it will be worth the experiment,
      Gemma 🙂

  5. Martha Nguyen on March 14, 2017 at 1:07 pm

    How many cup for oatmeal flour equal of chocolate chip cookies?

    • Gemma Stafford on March 15, 2017 at 4:12 am

      Hi Martha,
      You will need to experiment with this! I have not used this in this dough. It is a matter of not getting the dough too wet, flours behave in different ways. Add more flour if it feels sticky. Make a small batch to test it, that is what I would need to do!
      Gemma 🙂

  6. Ali on January 19, 2017 at 10:57 am

    Do you have a flour substitute chart?

    • Gemma Stafford on January 19, 2017 at 1:14 pm

      Hi Ali,
      do check out all of the post on the substitute flours, there is a lot of information there.
      I will put a chart together when I get a moment,
      Gemma 🙂

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