Substituting Gluten-Free Bread Flour with Oat Flour & Starch Blend
3.6 (1)
VegetarianVeganGluten-FreeDairy-FreeNut-Free
You will need:
¼cupPotato Starch
¼cupTapioca Starch
Substitution ratio: 1 cup Gluten-Free Bread Flour = ½ cup Oat Flour + ¼ cup Potato Starch + 2 tsp Psyllium Husk + ¼ cup Tapioca Starch
Effects on Your Baking
Noticeably milder and slightly sweet compared with a rice-based blend, with the soft cereal note oats always bring. Pairs well with enriched or lightly sweetened breads and is the friendlier option for anyone who finds rice-flour loaves bland or chalky.
Best Uses
Breads
Quick Breads
Pro Tips
- ·Certified gluten-free oats are essential; ordinary oats are not safe for celiac disease
- ·Oat flour absorbs water more slowly than rice flour, so give the dough a longer rest before shaping
- ·Best in soft sandwich-style loaves rather than high-hydration artisan boules
- ·Grind your own oat flour in a blender to save money, then sift out the coarse bits
Top Tapioca Starch Brands
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Top Oat Flour Brands
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Top Psyllium Husk Brands
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Top Potato Starch Brands
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Nutrition Facts
For Substitution Ingredients
Serving size
123g
Calories 439
% Daily Value*
Total Fat 3.2g
5%
Total Carbohydrates 97.2g
32%
Dietary Fiber 4.8g
17%
Total Sugars 0g
0%
Protein 6.4g
13%
Sodium 93.8mg
4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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