Flours & Starches

Substitutes for Oat Flour in gelato

Oat flour is finely milled whole or partially-debranned oat groats (Avena sativa), a non-dairy cereal flour rich in starch, protein and beta-glucan fibre. In gelato it acts as a functional bulking, binding and body-building agent rather than a sweetener or fat source. If you're out of oat flour or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.