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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then +54% fat, +7% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +50), +23% fat, +8% solids, adjust to compensate.
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