Oat flour, made from rolled oats, is rich in nutrients and is one of the best sources of healthy carbohydrates and fiber. It’s readily available in most grocery stores and supermarkets and is commonly used for gluten-free cooking. Safe to say, oat flour will never let you down in the health department.

But apart from its health benefits, oat flour is also very versatile and can be used to make muffins, granola, pancakes, waffles, and a range of baked dishes. But, if you don’t have this healthy all-purpose flour or just don’t like how it tastes, you can use these oat flour substitutes to make your favorite delicacies.

1. Homemade Oat Flour

Oat flour is a gluten-free whole grain flour with a nutty flavor and tender crumb. If you’re looking to replicate its texture and flavor in your dishes, your best bet will be to make oat flour at home.

You can use homemade flour to replace packaged oat flour in a variety of healthy dishes. You can also use homemade oat flour in place of regular flour. Just keep in mind that you will need to replace it with an equal amount of homemade oat flour by weight, not volume; otherwise, it won’t produce the desired results.

1 cup of oat flour = 1 cup of homemade oat flour.

2. Coconut Flour

Coconut flour is made by grinding dry coconut into a fine powder and is gluten-free, just like oat flour. It is high in fiber and protein, low in calories, and is also abundant in MCTs (medium-chain triglyceride). This makes it a safe choice for those who cannot consume gluten due to allergies, digestion, or heart problems, as well as for those who enjoy healthy eating.

Coconut flour can be used to replace oat flour in a variety of baking recipes. It has the most wonderful aroma, so you won’t even need to add vanilla essence to your dish! Just keep in mind that it tends to be highly absorbent and can make your dish dry and crumbly. So, you’ll want to monitor the amount of liquid used to maintain the consistency of the final dish.

1 cup of oat flour = 1 cup of coconut flour.

3. Brown Rice Flour

Brown rice flour is prepared by grinding the highest-quality whole grain brown rice until it’s powdery. It has a mild, nutty flavor and gets its brown color from the unrefined rice, which also allows it to retain a higher concentration of nutrients. This makes it a healthy alternative to oat flour, especially for people looking to cut down on carbs.

Brown rice flour offers versatility in cooking and baking preparations. This gluten-free flour can be used to make sticky rice and added to everything from cakes and cookies to granola bars. Keep in mind that because it contains natural fats and oils, it can easily go rancid. So, buy it in small amounts, and keep it in airtight containers to prevent moisture from seeping in.

1 cup of oat flour = 3/4 cup of brown rice flour.

4. Almond Flour

Almond flour, made by grounding blanched almonds, is a superfood. This nut-based flour is an excellent source of protein, vitamin E, manganese, and magnesium, and is a great option for individuals who want to live a healthy lifestyle. It’s also easily available in the market, which contributes to its popularity as an oat flour substitute.

Almond flour is a versatile ingredient that can be used in a range of baked goods like cakes, cupcakes, and brownies. It’s more economical than other oat flour substitutes, and if you don’t want to purchase it, you can easily make it at home. Make sure to store it in an airtight container to protect it from light, heat, insects, and bugs, as well as to extend its shelf-life.

1 cup of oat flour = 1 cup of almond flour.

5. Amaranth Flour

Amaranth flour is made by grinding amaranth seeds into a fine powder. It is packed with proteins, vitamins, and minerals and has great antioxidant properties. This healthy flour has a texture and flavor similar to oat flour, making it an amazing alternative, especially for those looking to avoid gluten.

Amaranth seeds are not grains, but their flour has a touch of nuttiness and a grassy flavor to it. It can be used for baking bread and pizza dough, and it works well with other flours like rice and almond to provide additional health benefits. Because it is denser than oat flour, you may need to add a little more liquid than your recipe calls for to achieve the desired consistency.

1 cup of oat flour = 3/4 cup of amaranth flour.

6. Barley Flour

Barley flour is made by grounding whole barley grain and can be found in coarse or fine form. It has a sweet, slightly nutty flavor that can enhance the appeal of your dish, but unlike oat flour, it is not gluten-free. This high-fiber flour, however, can still be used in a pinch because it offers many of the same health benefits as the original ingredient and is low in gluten.

You can use barley flour to make bread, pancakes, cakes, muffins, and scones. When combined with wheat flour, it yields a softer product that retains significantly more moisture than what you’d get from using only barley flour. Barley flour also works exemplary well as a thickener for soups, stews, and other recipes.

1 cup of oat flour = 1 cup of barley flour.

7. Buckwheat Flour

Buckwheat flour, despite what the name suggests, is not made from a wheat variety. It is made from buckwheat, which is a type of seed. The flour has a pleasant aroma and an intensely nutty, earthy, buttery flavor. It’s also gluten-free, like oat flour, and has a high nutritional value.

Buckwheat flour adds a distinctive earthy taste to dishes, which can enhance their appeal and add complexity to their flavor profiles. You can use it in place of oat flour to make pancakes, noodles, crepes, and quick bread, but it is best used in combination with gluten-free or wheat flour. It can also be used as a thickener for sauces and soups or for breading fried foods. The only downside is that buckwheat flour can be harder to find.

1 cup of oat flour = 1 cup of buckwheat flour.