If I was forced to choose just one gluten-free flour to bake with, it would, without a moment's hesitation, be oat flour. Oat flour is the Phoebe Waller-Bridge of gluten-free flours: easy to love, endlessly adaptable, and subverting old ideas of what feels possible.
Sometimes you can use oat flour on its own, like in these chewy cookies. But in most baking recipes, oat flour needs to team up with another flour and/or starch. A blend of stickier flours helps balance oats' starchiness.
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