Gluten-free oat flour, or chapati four that’s high in gluten and used to make Indian chapatis? Hmmm. This is a tough choice, so I’m here to help you decide which one is better.
I’ll cover the key differences between oat flour vs chapati flour (and share my personal tips for baking). Let’s get dive in!

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Comparing oat flour vs chapati flour
Oat flour | Chapati flour | All-purpose flour | |
Substitution ratio | 1.3:1 | 1:1 | N/A |
Gluten-free? | Yes | No | No |
Keto-friendly? | No | No | No |
Paleo-friendly? | No | No | No |
Common Allergens | None | Wheat, gluten | Wheat, gluten |
Liquid absorbency | High | Medium – high | Medium |
Pantry shelf life (unopened/sealed) | 2 months | 6-8 months | 6-8 months |
Best for baking | Pancakes, muffins, cookies, fruit crumbles and crisps | Unleavened flatbreads, roti, paratha, chapati and any recipes that call for whole wheat flour | Non-yeast recipes, cookies, biscuits, and some breads |
Differences between oat flour and chapati flour
Oat flour is made from whole oats that are ground into a fine powder, while chapati flour is made from a type of whole wheat that is commonly used in Indian cooking.
Oat flour is a great option for those who are gluten intolerant or looking to reduce their gluten intake. It has a slightly sweet and nutty flavor and is high in fiber and protein, making it a popular choice for baking recipes such as bread, pancakes, and muffins.
Chapati flour, on the other hand, is a staple in Indian cooking. It has a nutty flavor and is often used to make a variety of flatbreads such as roti, naan, and paratha. It is made from a harder variety of wheat that is higher in protein and gluten than regular wheat flour.
So, while oat flour and chapati flour may look similar, they are actually quite different in terms of their ingredients, nutritional value, flavor, and intended use in baking. Let’s start with baking!
Baking with oat flour vs chapati flour
When it comes to baking with oat flour, it’s important to keep in mind that it is gluten-free. This means that you cannot use oat flour as a direct substitute for wheat flour in recipes that require gluten.
But if you want gluten-free, oat flour is still a good option for recipes like pancakes, muffins, and cookies (better than almond flour). However, oat flour can be dense, and it may require additional leavening agents, such as baking powder or baking soda, to help the baked goods rise.
Chapati flour is a much better substitute for recipes that call for all-purpose flour or whole wheat flour. This is because chapati flour is a type of wheat flour that contains gluten, making it an excellent option for unleavened bread (prepared without rising agents like yeast). It has a high protein content, which helps the dough hold its shape and rise.
Ingredients in oat flour vs chapati flour
Oat flour is made from ground oats and contains only one simple ingredient: oats.
The primary ingredient in chapati flour or “whole wheat atta flour” is whole wheat flour, but it may also contain other ingredients, such as salt or other grains like millet, depending on the brand.
Oat flour and chapati flour nutritional facts
Per 1/4 cup serving | Oat flour | Chapati flour | All-purpose flour |
Calories | 120 | 110 | 120 |
Carbs (g) | 22 | 23 | 24 |
Fiber (g) | 3 | 3 | 1 |
Fat (g) | 2 | 0.5 | 0.5 |
Protein (g) | 4 | 4 | 4 |
Glycemic index score | 44 | 52 +/- 4 for prepared chapati | 85 |
In terms of macronutrients, oat flour and chapati flour are fairly similar.
Both are good sources of dietary fiber and complex carbohydrates. They are slow to digest, keeping you full for longer and preventing spikes in blood sugar compared to all-purpose flour.
For micronutrients, oat flour has higher levels of iron and zinc, while chapati flour is higher in B vitamins and potassium.
Oat flour vs chapati flour storage
Oat flour is more susceptible to spoilage due to its higher fat content and should be stored in an airtight container in the refrigerator or freezer if you plan on keeping it for more than a couple of months.
Chapati flour is more resistant to spoilage and can be stored in an airtight container in a cool, dry place for up to 8 months.
Oat flour vs chapati flour: Which is better?
Now that we’ve discussed the specifics, which flour is the better option?
While each flour is great for different recipes, I think oat flour is better overall because of its greater versatility, wider availability, and it’s easier to digest (at least for me, since it’s gluten-free). But, of course, chapati flour is the obvious choice for tortillas or flatbreads!
Next, see how chapati flour compares to coconut flour.
FAQ
Both oats and chapati can be healthy options, depending on one’s nutritional needs and preferences. However, oats are generally higher in fiber and protein while chapati is a good source of complex carbohydrates.
It depends on your dietary needs and preferences. Oat flour is a gluten-free option and has a slightly sweeter taste, while wheat flour is more versatile and commonly used in a wide range of dishes.
Oat flour can be used in a similar way as wheat flour but it may require some adjustments to the recipe, as it has a different texture and gluten content. It’s also important to note that baked goods made with oat flour may have a slightly denser and crumbly texture.
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