Oat Flour has a high protein content compared to wheat (17%), but it does not form any effective gluten.

If you like the flavor of oats, you will like the taste that Oat Flour can add to baked goods, though it can make them chewier and more crumbly. Oat Flour is particularly good in quick breads and cookies.

If you use Oat Flour for bread, you can substitute up to about 1/4 of the wheat flour in your bread recipe with oat flour, and increase the yeast to compensate so that the bread will still rise. However, if you are making a "quick bread" recipe which isn't risen with yeast, you could try using all oat flour.