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Oat Flour

Soft, sweet flour ground from oats. No gluten — use as a blend component for moisture and flavor.

sweetcreamyoaty Gluten-Free
13.2g
Protein / 100g
70–80%
Hydration Range
none
Gluten Strength
25%
Max in Blend

Nutrition Facts (per 100g)

Calories389 kcal
Protein13.2g
Carbohydrates69.9g
Dietary Fiber10.5g
Total Fat6.31g
Iron4.00mg

Source: USDA FoodData Central (FDC #2261421) — Foundation data

Sourdough Baking Guide

Hydration

Oats absorb a lot of moisture. Increase hydration when adding to blends.

Recommended range: 70–80%

Gluten

None — must blend with gluten-containing flour

Fermentation Speed

Ferments at standard speed, similar to bread flour.

Tips

  • 1.No gluten — cannot be used alone for sourdough. Limit to 15–25% of total flour.
  • 2.Adds moisture retention, keeping sourdough soft for longer.
  • 3.Higher fat content (6.3g/100g) contributes to a tender crumb.
  • 4.Note: oats may be cross-contaminated with wheat unless certified gluten-free.

Related Flours

Dark Rye Flour

15.9g protein

Light Rye Flour

9.8g protein

Semolina Flour

13.3g protein

Buckwheat Flour

8.9g protein

Try a Recipe

500g at 75% → 1000g at 70% → ← All flours

Sources