Oat flour has a low gluten content, making it a difficult choice for leavened goods unless you include wheat or all-purpose flour. You can reduce the amount of wheat flour in a recipe and replace it with oat flour to reduce the gluten and carbohydrate content in the recipe. Retain a portion of the wheat flour for texture and leavening capability.
Determine the total amount of wheat or all-purpose flour in the recipe.
Measure 3/4 of the total amount of flour per the recipe. For example, if the recipe requires 1 cup of flour, measure 3/4-cup of flour.
Measure the remaining 1/4 of the total amount in oat flour. Add the oat flour to the mixture. For example, if the recipe calls for 1 cup of flour, measure 1/4 cup of oat flour, and add it to the wheat or all-purpose flour.
Continue executing the recipe as normal.
Tara Kimball is a former accounting professional with more than 10 years of experience in corporate finance and small business accounting. She has also worked in desktop support and network management. Her articles have appeared in various online publications.