Oat flour vs Regular flour

mynameiscarrie

I've been looking up some stuff on oat flour since it's really easy to make (oats in a food processor) and it has less carbs, less calories, and more fiber than regular flour.

That being said..how do you use it when baking? I read a little that said it depends on what you're making, as some things need more gluten to rise and oat flour has very little gluten. (I'm not gluten intolerant so I don't need anything gluten free).

Has anyone had any experience using oat flour? I'm using it as a base for Chicken Fried-but-really-baked Steak instead of regular all purpose flour, but that doesn't require any rising or anything.

Would it be better to just replace half of the all purpose flour with oat flour in baking?

Thanks for any advice!

srpm

I used to use it all of the time, I haven't been baking as much lately but I usually would do a 50/50 split between it and regular flour or wheat flour for baking, if it wasn't something that needs to rise I just use it straight.

mynameiscarrie

I used to use it all of the time, I haven't been baking as much lately but I usually would do a 50/50 split between it and regular flour or wheat flour for baking, if it wasn't something that needs to rise I just use it straight.

Thank you!