Can-Be-Gluten-Free Substitutes
7 substitutes across 7 ingredients tagged can-be-gluten-free.
Oat Flour
Oat flour has a similar mild, slightly sweet flavor. Works well in pancakes, muffins, and quick breads. May need to add extra leavening.
Oat Flour, Partially Debranned
Oat flour is lighter and has a milder, sweeter flavor. Works well in most gluten-free baked goods. Use certified gluten-free oat flour if needed.
Oat Flour
Oat flour has a milder flavor and lighter color. Works well in pancakes and muffins but lacks the earthy depth of buckwheat.
Oat Flour, Partially Debranned
Oat flour is more finely ground and adds more structure in baking. Less fiber, but maintains the oat flavor profile.
Oat Flour, Partially Debranned
Oat flour is slightly sweeter and lighter. Excellent in quick breads, muffins, and pancakes. Use certified gluten-free oat flour if needed.
Oat Flour, Partially Debranned
For adding structure to gluten-free baked goods, use 3 tbsp oat flour to replace 1 tbsp vital wheat gluten. Won't provide the same gluten network, but adds some binding.
Oat Bran, Raw
Oat bran has a milder flavor and higher soluble fiber. Works as a direct substitute in muffins, cereals, and baked goods.