Bob's Red Mill Oat Flour, Whole Grain, Gluten Free, 18 oz (510 g)

This is my favorite drop-in, 1 to 1 substitute for baking cakes and cookies. I like the flavor better than wheat. My only problem is that it's not available in the stores all the time, or even most of the time. I'm currently trying to find it to get ready for my holiday baking, with little success. The people I bake for seem to like the flavor, too!

tastes slightly sweet. Is great for cakes, muffins, cookies pie crust, and sauces! I used it for my Biscotti Company Cookies, and in my cookbook, No Wheat No Dairy No Problem. Its light and high in fiber and protein! The carbs absorb slower due to high fiber! I use it one to one in recipes. .

I'm a bodybuilder and I add 1/4 cup of Bob's Red Mill oat flour directly into my post-workout protein shake for high-quality, gluten-free complex carbohydrates that my body needs to fully-recover and grow.

Too many of the gluten-free recipes are based heavily on rice flour. This often results in baked goods that are brittle, or hard. In the lexicon from regular wheat flour--there is a range of hard (bread) and soft (pastry) flour options. I find that adding some oat flour to most "cup for cup" gluten'free blends adds a delicious flavor and softens the texture of the baked item. This is especially critical in pie crusts, eliminating the "fork-tough" problems that come with the straight gluten-free rice flours. I use oat flour, mixed with nut flours and a little cup-for-cup for my pie crusts, matching the choice of the nut variety to the pie's filling. In breads, a mix of up to 20% oat flour helps keep the loaf moist--and at the higher end (20%) can give bread a chewiness of a good peasant loaf--great with soups or stews.

Made great tasting banana muffins. Lovely texture.

I use this as a nutritious additive to my gluten free pancake mix and all around baking.

Great gluten free oat flour for making pumpkin or banana muffins which I eat every day in place of bread. Makes a good oat scone as well. Makes a nice textured baking good. I buy in cases of 4 from the Bob's Red Mill website to stock the pantry.

Like the resealable packaging, like the quality of the flour.

I was tired of blending rolled oats for recipes, and was told that I should just buy ready made oat flour instead.

Usually make my own but like this texture better, just ordered to make life easier

It's the only oat flour that is gluten-free and I can tell the difference. We love using it in breads and cakes and other baked goods. Thank you!

I love making Gluten Free Oat flat bread with this flour! I eat it EVERY day...

Tastes great. Makes wonderful bread and cookies.

I only ordered one bag of GF Oat Flour to try it out making pancakes. It was the first time I have had delicious pancakes in over a year- so good! I will order more than one bag going forward. Thank you :D

I have used oat flour to make German pancake and it was delicious.

I use oat flour in my gluten-free taken donut recipes.

This is a great alternative to wheat flour. It’s a better texture than rice or almond flour. Potato/tapioca starch free, unlike gluten free flour mixes. A more sustainable product than almond flour. When will the price get closer to wheat flour?

Love it for my gluten-free, dairy-free, soy-free chocolate chip cookies!

Used to make Sweet Potato Struesel Topped Muffins from Weight Watchers recipe. Even my husband loved them!

I thought I had done this once, but apparently, it did not go through. Still, it bears repeating, because I really like and trust Bob’s Red Mill Products. The oat flour is my go-to as a substitute for wheat flour on cookies and muffins. My Snickerdoodles with 2 cups oat flour and 1/3 cup flaxseed meal are yummy and I delight in being able to give them to people who struggle with needing to be gluten free but still enjoy sweet treats.