Oat flour is a fine powder made by grinding oats into flour. It adds a mild, nutty flavor and tender crumb to baked goods. Naturally gluten-free, it may be cross-contaminated unless labeled certified gluten-free.
The coarser flour is sent back to the grinding unit until it is ground fine enough to be whole oat flour. Source: Internet
If I replaced half of the wheat flour with oat flour do you think that might work? Source: Internet
I made these with oat flour because it was the only thing I had on hand, then again recently, following the recipe exactly with wheat flour. Source: Internet
One question though - if you can eat oats (as some celiacs can, I believe), then why cannot you eat oat flour? Source: Internet
The final products are oat bran and debranned oat flour. Source: Internet