Despite being made from oats, oat flour is naturally gluten-free when sourced from certified gluten-free oats. Oats are technically a cereal grain, but they’re often well-tolerated by people with gluten sensitivities (though not by those with celiac disease unless specifically certified).

Oat flour is soft, mild, and easy to digest. It’s rich in complex carbohydrates, providing steady energy without the spikes and crashes of refined flours. One of oat flour’s standout features is its high beta-glucan content—a type of soluble fiber known to support heart health, improve cholesterol levels, and help regulate blood sugar. This fiber also acts as a prebiotic, nourishing the gut microbiome.

Oat flour contains a modest amount of protein and is a great source of magnesium, phosphorus, and B vitamins. It brings a creamy, slightly sweet flavor to baked goods and can be used in combination with other flours to improve texture and moisture.