When it comes to gluten-free baking, oat flour and brown rice flour are two popular options that can be used in a variety of recipes, from cakes and cookies to bread and pancakes. While both are great for baking, they have distinct characteristics that make them unique.
In this article, we’ll take a closer look at oat flour vs brown rice flour, exploring their nutritional profiles, baking properties, ingredients, and storage requirements, so you can decide which flour is best for your needs.
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Comparing oat flour vs brown rice flour
|Oat flour||Brown rice flour||All-purpose flour|
|Common Allergens||None||None||Wheat, gluten|
|Pantry shelf life (unopened/sealed)||2 months||Up to 6 months||6-8 months|
|Best for baking||Gluten-free pancakes, muffins, cookies, fruit crumbles and crisps||Gluten-free pancakes, muffins and bread||Non-yeast recipes, cookies, biscuits, and some breads|
*Sub 1 ⅓ cup of oat flour for every 1 cup of all-purpose flour.
Differences between oat flour and brown rice flour
First, let’s talk about oat flour. Oat flour is made by grinding whole oats into a fine powder. It has a fairly neutral flavor and can work really well in baked goods like muffins, cookies, and pancakes. Oat flour also has a good amount of protein and fiber, which can help keep you feeling full and satisfied.
Now, let’s look at brown rice flour. Brown rice flour is made by grinding whole brown rice into a fine powder. It’s a versatile flour that can be used in a variety of recipes, including baked goods and noodles, and as a thickener for sauces.
Baking with oat flour vs brown rice flour
So, how do these two flours compare when it comes to baking?
Well, oat flour has a light taste and can add a bit of texture to baked goods, which can be nice in things like muffins and breads. Brown rice flour has a slightly nutty flavor and grainy texture that makes it a great choice for baked goods like bread, pancakes, and muffins when you want something a bit heartier.
When baking with brown rice flour, it is often best to combine it with other gluten-free flours, such as almond flour or tapioca flour, to improve the texture and structure of the baked goods.
If you’re using one of these flours in a recipe that calls for all-purpose flour, you may need to adjust the wet ingredients in the recipe to get the right texture. Adding xanthan gum or other binding agents also helps improve the texture when baking with gluten-free flours like oat flour and brown rice flour.
Oat flour is a bit smoother and finer than brown rice flour, which makes it a good substitute for wheat flour in recipes that require a lighter, fluffier texture. Brown rice flour, on the other hand, has a slightly grainy texture that could make baked goods denser.
Ingredients in oat flour vs brown rice flour
Oat flour and brown rice flour are both made from whole grains that have been ground into a fine powder. The difference lies in the specific grain used – oats for oat flour and brown rice for brown rice flour. Aim for a flour that has minimal ingredients for the best quality.
Oat flour and brown rice flour nutritional facts
|Per 1/4 cup serving||Oat flour||Brown rice flour||All-purpose flour|
|Glycemic index score||44||Brown rice = 50||85|
Oat flour has more protein and fiber compared to brown rice flour, while brown rice flour is a good source of iron and B vitamins like thiamine, riboflavin, and niacin.
While oat flour contains some healthy fat, brown rice flour is low in fat (white rice flour is fat-free)!
Oat flour vs brown rice flour storage
Because oat flour and brown rice flour are made from whole grains that naturally contain more oils and nutrients, they are more prone to spoilage than all-purpose flour.
The key to keeping both flours fresh is to keep them in a cool, dry place and use them within their recommended shelf life – 2 months for oat flour and 6 months for brown rice flour.
Oat flour vs brown rice flour: Everything you need to know
Overall, both oat flour and brown rice flour are great gluten-free choices, depending on what you’re looking for.
I prefer oat flour for baking, as its light texture is ideal for muffins and cookies! But brown rice flour may be more versatile and can be used in a variety of recipes, including bread, noodles, and crackers. The only thing is that brown rice flour has a stronger nuttier flavor than oat flour, so I suggest mixing it with other flours when using it for baking. Of course, there are lots of flours to choose from!
Yes, you can substitute oat flour for brown rice flour in some recipes, but keep in mind that the texture and taste may be slightly different due to the different properties of each flour.
Rice flour can be used as a substitute for oat flour in some recipes, but the two flours have different properties and textures, so the substitution may not always work perfectly. It’s best to experiment and adjust the recipe as needed.
White rice flour is very similar, so it makes a good substitute for brown rice flour. You can also use other gluten-free flours like tapioca flour, sorghum flour, or almond flour.