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.
