If you’re someone who loves experimenting with your bakes and trying out new ingredients, you’re in for a treat! We’re diving into a comparison between oat flour and red wheat flour.
Oat flour is made by grinding whole grain oats – a versatile cereal grain used in baking, skincare, and more, while red wheat flour is made from a type of wheat that has a special reddish hue.
Each flour has its own unique flavor, texture, and nutritional benefits, and we’re here to give you the lowdown on everything you need to know about them both. So let’s get ready to flour up and take notes!
Comparing oat flour vs red wheat flour
| Oat Flour | Red Wheat Flour | |
| Substitution ratio vs all-purpose flour | 100% swap with all-purpose if done by weight. If done by cup, you need 1 ⅓ cup of oat flour for every 1 cup of all-purpose | You can substitute 100% for all-purpose, but the bake will be denser and darker. The best mix is 50% red wheat and 50% of all-purpose flour or pastry flour. |
| Gluten-free? | Yes* | No |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Allergens | None | Wheat |
| Liquid absorbency | High | Medium (a little higher than all-purpose). Rest for 30 mins after mixing for the liquid to absorb. |
| Pantry shelf life (unopened/sealed) | 2 months | 3 months |
| Best for baking… | Dense baked goods like pancakes, bread, and muffins | Rustic, hard bread loaves and rolls. |
*Check the label/ingredients to determine gluten-free status
Differences between oat flour and red wheat flour
Oat flour and red wheat flour may seem similar from their names, but they’re quite different in appearance and substance. Oat flour is typically a light beige color, while red wheat flour stands out with its lovely reddish-brown hue. And if you’re someone who is gluten-free, note that most oat flours are gluten-free, while red wheat flour isn’t due to it containing wheat. Neither flours are suitable for keto or paleo diets.
Note: Always choose certified gluten-free oat flour if you are gluten intolerant since some oats are processed on machinery that also handles gluten.
Baking with oat flour vs baking with red wheat flour
An important thing to keep in mind when baking is differences in absorbency, as it’s a factor that can affect the texture and moisture of your bake. As we mentioned, oat flour has a higher absorbency level, which will make your baked goods denser and chewier. If you’re not looking for that sort of texture, you could add more liquid or eggs to balance things out.
Red wheat flour has a medium absorbency level, but slightly higher than all-purpose. When using red wheat flour, let your dough or batter rest for 30 minutes after mixing to allow the liquid to fully absorb. That way, you’ll prevent an overly dry or crumbly texture from forming. Hard red wheat is ideal for harder types of artisan bread.
When it comes to flavor, oat flour has a slightly sweet, nutty flavor that’s perfect for muffins, pancakes, and quick breads. Red wheat flour has a pleasantly bitter taste that is commonly used in place of regular whole wheat flour. Its beautiful reddish-brown color (thanks to the presence of anthocyanins) also adds a rustic feel to any baked good.
Ingredients in oat flour vs red wheat flour
Oat flour is made by grinding whole oats, while red wheat flour is made from hard red wheat berries. Both are ground into a fine powder.
Oat flour + red wheat flour nutritional facts
| Per ¼ cup serving | Oat flour | Red wheat flour |
| Calories | 120 | 140 |
| Carbs | 22 g | 27 g |
| Fiber | 3 g | 5 g |
| Sugar | 0 g | 0 g |
| Fat | 2 g | 0.5 g |
| Protein | 4 g | 6 g |
| Glycemic index score | 44 | 59 – 84 |
The main nutritional content for both flours aren’t vastly different, except for their glycemic index score. For those who are watching their carbohydrate intake, oat flour is the more suitable option, with 22g of carbohydrates in one ¼ cup compared to 27g in red wheat flour. Watching your blood sugar spikes? Red wheat flour has a glycemic index score of 59 – 84, which are considered medium to high levels.
However, red wheat flour is 2g higher in protein and fiber than oat flour. Those hard red wheat berries it’s made of are high in protein (around 12 – 13%).
Oat flour vs red wheat flour storage
Oat flour has a shorter shelf life than red wheat flour, lasting around 2 months in an airtight container, while red wheat flour can last up to 3 months. All in all, both have a very short shelf life, so make sure to use them up before they lose their freshness and flavor!
Oat flour vs red wheat flour: What’s the verdict?
We’ve gone through everything you need to know about oat and red wheat flour. So, what’s the verdict?
Oat flour is an excellent choice for muffins, pancakes, and quick breads, thanks to its slightly sweet, nutty flavor and high absorbency. Plus, it’s a great option for those with gluten sensitivities or allergies.
On the other hand, red wheat flour is perfect for heartier baked goods like bread, pizza crust, and pastries, thanks to its higher protein and fiber content. Its nutty flavor and rustic appearance add a unique touch to any recipe.
FAQ
Wheat is a general term that refers to any type of grain in the Triticum genus, including both white and red wheat varieties. Red wheat, specifically, has a reddish-brown bran layer that gives it a higher protein and fiber content, as well as a nuttier flavor and heartier texture than regular wheat.
No – oat flour and wheat flour aren’t the same! Oat flour is made from ground whole oats and is naturally gluten-free, while wheat flour is made from ground wheat berries and contains gluten.
Red wheat has a slightly higher gluten strength than regular wheat flour and all-purpose flour. If you’re looking for gluten-free flours, check out our breakdown of 61 flours – you’re bound to find a bunch of options.
The main difference between the two is the type of wheat used. Red whole wheat flour is made from hard red wheat, while white whole wheat flour is made from hard white wheat. Interested in learning more? Find out in this whole wheat vs red wheat article.
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