Yes, rolled oats can be used as a substitute for flour in certain baking recipes. However, it's important to note that using rolled oats as a flour substitute will result in a different texture and flavor in the final baked goods. Here are a few things to keep in mind:
Consistency: Rolled oats have a coarser texture compared to flour, so using them as a substitute can result in a more textured or chewy end product.
Absorption: Rolled oats absorb more moisture than flour, so you may need to adjust the liquid content in your recipe. You might need to add more liquid to compensate for the oats' absorption properties.
Binding agent: Flour provides structure and acts as a binding agent in baking. When using rolled oats as a substitute, you might need to incorporate additional binding agents like eggs, mashed bananas, or other ingredients to ensure your baked goods hold together properly.
Flavor: Rolled oats have a distinct nutty flavor, which can alter the taste of your baked goods. This can be desirable in certain recipes like oatmeal cookies or granola bars but might not work as well in other types of baked goods.
If you're planning to substitute rolled oats for flour in a recipe, it's recommended to start by replacing a portion of the flour rather than using a 1:1 ratio. For example, you could replace 25% to 50% of the flour with rolled oats and see how it affects the texture and taste of the final product.
It's worth mentioning that there are specific recipes designed for using oats as the primary flour substitute, such as oatmeal cookies or oat bars. These recipes are formulated to work well with the texture and flavor of oats.