Since oats is naturally gluten-free, oat flour cannot replace all-purpose flour or whole wheat flour in baking recipes. Cakes, cupcakes, breads, muffins, etc. need the gluten to rise. So a portion of the all-purpose flour can be replaced with this healthy, whole grain oat flour without affecting the taste or texture to a great extent. Start experimenting by replacing 1/3 cup of all-purpose flour with oat flour and figure out how much you can take it because it does have a nutty flavor and lends a dense texture to the baked goods. In my baking experience I found that whole grain flours like oat flour, whole wheat pastry flour or barley flour pairs well with chocolate. So whip up these delicious oat flour brownies and oat flour chocolate chip cookies today.