Enjoy the Benefits

• Oats make an excellent substitute for some or all of the flour in cookies, quick breads and muffins. Rich in fiber and low in fat and sodium, oats are also cholesterol free, making them a heart-healthy choice for baking. Another benefit of using oats instead of flour is that oats are gluten-free. Some oats may be contaminated with gluten during processing, so buy oats labeled "gluten-free" if you have a gluten sensitivity. Baked goods made with oats are moist and slightly crumbly, with a hearty, nutty flavor. Oats can also be used to replace some of the flour in yeast breads. Because they're gluten-free, you shouldn't replace all the wheat flour, but breads that include some oats are moist and flavorful.

Making the Switch

• Some recipes can be altered more successfully than others, so start slow when substituting oats for flour. To substitute oats for flour in cookies and quick breads, try replacing up to one-third of the flour with oats. Experiment with replacing more flour with oats until you get a pleasing balance. To use oats in place of flour in yeast breads, start by replacing no more than one-fourth the flour with oats. Add a bit more yeast so the bread rises properly. Slowly add more oats in subsequent batches.

Oat Options

• When you purchase oats, you have several options, including steel cut oats, old-fashioned or rolled oats, quick oats and instant oats. All oats, regardless of type, have similar nutrient values because they all include the whole oat. Steel cut oats are cut, rather than rolled. They have a nutty, whole-grain flavor and take a bit longer to cook. Old-fashioned oats have been steamed and rolled; they're a good choice for almost any use, including baking. Quick oats were cut more thinly before they were steamed and rolled, so they cook quickly; use them in baking also. Instant oats are cut very finely and are not recommended for baking, according to Quaker Oats.

Baking Success

• You can replace flour with oats in most baking recipes, but oats have a distinctive, coarse texture that is obvious in baked goods. For a finer texture, try grinding the oats into oat flour first. Place the oats in a food processor and grind just until you create a fine flour. Store the flour in a covered container and use it within a week or two for the freshest flavor. You can also buy oat flour at natural food stores and traditional grocers.