Today, we’re talking about two popular types of flour that often spark a debate in the kitchen – oat flour and durum flour.
Oat flour is a nutritious and versatile option, made from ground oats. It’s perfect for adding a wholesome touch to your baked goods, and it’s especially great for those with gluten sensitivities. On the other hand, durum flour, made from hard wheat, is the holy grail of pasta-making. It’s also commonly used in bread recipes, thanks to its high gluten content.
So, which one is better? Let’s find out!
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Comparing oat flour vs durum flour
| Oat flour | Durum 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 | Medium |
| Pantry shelf life (unopened/sealed) | 2 months | 1-2 years | 6-8 months |
| Best for | Pancakes, muffins, cookies, fruit crumbles and crisps | Pasta, breads, and pizza crusts | Non-yeast recipes, cookies, biscuits, and some breads |
Differences between oat flour and durum flour
The main difference between oat flour and durum flour is the source of their origin and their nutritional properties that make them better for different diets. Oat flour is made from whole oats and is gluten-free, while durum flour is made from durum wheat, a hard wheat variety that is higher in gluten.
Because durum flour is higher in gluten, it’s ideal for rustic breads and pasta. Gluten gives bread dough and pasta dough their elasticity and helps them rise during the baking process.
Oat flour just doesn’t provide the same structure as durum flour, and baked goods tend to be more dense since it tends to absorb more liquid and doesn’t rise as much.
Baking with oat flour vs durum flour
Oat flour is a versatile ingredient that can be used in a variety of baked goods, including cookies, muffins, and bread. A couple of my favorites are oat flour chocolate chip cookies or oat flour banana bread!
As I mentioned, durum flour is one of the best flours for making pizza dough, homemade pasta, and durum wheat bread. It has a high gluten content which makes it perfect for dough that needs to stretch and rise.
Because it’s a type of wheat flour, durum flour will bake more like all-purpose flour and can be substituted easily using a 1:1 ratio. When using oat flour as a substitute, you’ll need 1 1/3 cups for every 1 cup of all-purpose flour and extra binders (eggs, flax eggs) due to its crumbly nature and lack of gluten.
Ingredients in oat flour vs durum flour
Oat flour is simply made from oats, while durum flour (or semolina flour) is made from durum wheat.
Both oat flour and durum flour are typically unbleached and unenriched, which means that they do not contain any added nutrients, additives or preservatives, but it’s important to check the ingredient list to ensure that no other ingredients have been added!
Oat flour and durum flour nutritional facts
| Per 1/4 cup serving | Oat flour | Durum flour | All-purpose flour |
| Calories | 120 | 110 | 120 |
| Carbs (g) | 22 | 22 | 24 |
| Fiber (g) | 3 | 1 | 1 |
| Fat (g) | 2 | 0 | 0.5 |
| Protein (g) | 4 | 4 | 4 |
| Glycemic index score | 44 | 44-60 | 85 |
In terms of nutrition, oat flour and durum flour have similar amounts of calories, carbs, protein, and glycemic index. However, oat flour is higher in fiber and fat, and other nutrients like iron, magnesium, and potassium.
Note the exact nutrition facts will vary by brand. For example, the carbs in durum flour can sometimes be much higher, making durum/semolina flour one of the highest carbohydrate flours.
This makes oat flour the healthier option for those looking to add more nutrients to their diet or who are gluten-sensitive or intolerant.
Oat flour vs durum flour storage
Oat flour can go bad faster than durum flour because it has more oil in it. To keep oat flour fresh, store it in an airtight container in a cool, dry place, away from sunlight. You can also put it in the fridge or freezer to make it last longer.
Durum flour can last MUCH longer than oat flour. You can keep it in an airtight container in a cool, dry place too, and it should be okay for 1-2 years.
Oat flour vs durum flour: Which is better?
Ultimately, the choice between oat flour and durum flour will depend on what you’re making and what your nutritional goals are. If you’re looking to boost your fiber or nutrient intake or need a gluten-free option for baking, oat flour is the way to go. But if you’re aiming for perfectly chewy and stretchy pasta, durum flour is your best bet!
FAQ
Durum flour is also known as semolina flour or pasta wheat flour.
It depends on what you are using it for. Durum flour is a high-protein flour that is commonly used for making pasta, couscous, and some breads, and is preferred for its firm and chewy texture. However, for other types of baked goods such as cakes or cookies, it may not be the best choice.
Both oats and semolina have their own unique nutritional benefits, but oats are generally considered to be the healthier option as they are high in fiber, protein, and various vitamins and minerals. Semolina is also a good source of nutrients, but it is higher in carbohydrates and lower in fiber than oats.
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