If you’re a baker, you’re probably familiar with oat flour – but let me introduce you to Tipo 00. What’s the deal with this interesting-sounding flour? Tipo 00 (also known as Italian Double Zero) is an Italian flour known for its refined texture and versatility in baking and pasta-making, designed for high-heat ovens (500 – 600 degrees Fahrenheit) – but why is it called that? Before we find out, let’s not forget about our trusty oat flour, a tried-and-true wholesome option that is typically a staple in any baker’s kitchen.
Let’s compare these two flours and how they’ll fare in your bake!
Comparing oat flour vs tipo 00 flour
|Oat Flour||Tipo 00 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||100% all-purpose can be replaced with 100% Tipo 00. It will create a slightly different texture in baked goods.|
|Pantry shelf life (unopened/sealed)||2 months||6 – 12 months|
|Best for baking…||Dense baked goods like pancakes, bread, and muffins||Light and delicate pastries, pizza dough|
*Check the label/ingredients to determine gluten-free status
Differences between oat flour and tipo 00 flour
Oat flour and Tipo 00 flour differ in several aspects. In terms of substitution ratio, both flours can be substituted for all-purpose flour at a 1:1 ratio, but Tipo flour can create a slightly different texture. Because it has a lower protein content, it might benefit from blending with another flour for certain recipes.
Another notable difference is gluten content. While oat flour is naturally gluten-free, Tipo 00 flour contains gluten, but a lower amount as it’s made from “soft” wheat. Neither flour is paleo- or keto-friendly.
You’ll also want to keep their liquid absorbency in mind as well. Oat flour has moderate absorbency, meaning it can soak up some liquid in recipes but not too much. Tipo 00 flour has a lower absorbency, requiring less liquid in recipes compared to other flours.
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 tipo 00
So let’s finally get to the answer to the question: why is it called Tipo 00? The term “Tipo 00” refers to the milling process that yields an ultra-fine flour with a low bran and germ content. It’s as if they sift out the imperfections, leaving behind a silky-smooth flour that’s a dream to work with. The grind sizes range from double zero to two. Double zero is the finest, while two is the coarsest.
Baking with Tipo 00 flour brings a touch of Italian elegance to your baked treats. Known for its refined texture, this flour excels in producing light and delicate pastries, pizza dough, and fresh pasta. It’s finely milled and has a low protein content, resulting in a tender crumb and a smooth mouthfeel. Its versatility allows it to create bakery-quality goods – perfect if you’re baking treats for special events like parties.
When it comes to baking with oat flour, you can expect a slightly sweeter taste and a tender texture in your baked goods. Oat flour works wonders in muffins, cookies, and quick breads, providing a comforting and familiar flavor. But since it doesn’t have the binding properties of gluten, extra binders like xanthan gum or eggs might be needed for better structure.
Ingredients in oat flour vs tipo 00 flour
Oat flour is simply ground oats, making it a single-ingredient flour. On the other hand, Tipo 00 flour is made from a few soft wheat varieties and is refined and finely milled to achieve its smooth texture.
Oat flour + tipo 00 flour nutritional facts
|Per ¼ cup serving||Oat flour||Tipo 00 flour|
|Carbs||22 g||21 g|
|Fiber||3 g||<1 g|
|Sugar||0 g||0 g|
|Fat||2 g||0.5 g|
|Protein||4 g||3 g|
|Glycemic index score||44||Likely moderate-high|
While we’ve covered some big differences between oat and Tipo 00 flour, their nutritional content is quite similar. They’re both moderately high in carbohydrates at 21g for Tipo 00 and 22g for oat and protein at 3g and 4g, respectively. Oat flour does reign supreme when it comes to fiber content at 3g vs <1, but it’s also slightly higher in calories at 120 vs 100 and fat at 2g vs 0.5g. Both are relatively low on the glycemic index, which means not having to worry about blood sugar spikes.
Oat flour vs tipo 00 flour storage
Oat flour doesn’t have a very long shelf life at 2 months, while Tipo 00 flour lasts around half a year to a full year, thanks to its lack of oils.
Oat flour + tipo 00 flour alternatives
For Tipo 00, bread flour is the best all-around option. With its higher protein content, bread flour can provide a similar structure and texture to baked goods that require the delicate touch of Tipo 00 flour. For oat flour alternatives, a blend of buckwheat flour and white rice flour is a great overall choice. This combination offers a balance of flavors and textures, resulting in baked goods that are similar. The nutty taste of buckwheat flour and the lightness of white rice flour manage to come together perfectly. However, if you’re following a keto or paleo diet, coconut flour is your best bet.
Oat flour vs tipo 00 flour: What’s the verdict?
So, what’s the verdict? I find myself reaching for oat flour when I want to create comforting classics, while Tipo 00 flour takes my baking game to the next level when I’m in the mood for European-inspired delicacies. But, of course, experimenting for yourself is always the best idea – see what kind of baking creations you can make with each flour!
If you’re looking for other special flours you might’ve never heard of before, we’ve broken down 61 different flours for you to check out.
There are a few differences between 00 and all-purpose. All-purpose flour is made from a combination of hard and soft wheat, while 00 is made from soft wheat only. As well, their protein content differs, which can change the outcome of your bake. 00 is high in protein and low in gluten, providing a lightness, while all-purpose will give that denser and stretchier chew.
Double zero flour is also called doppio zero (aka “double zero” in Italian)
While there are actually many versions of 00 flour at different price points, those with a higher cost can be due to a few things. The milling process for 00 flour is more refined, which means a more labor-intensive production. The specific wheat varieties used for tipo 00 flour also often come with a higher price tag, adding to its cost.