01
Whole Wheat Flour
10.0best for french toast1 cup : 1 cup
Not GF; similar hearty texture
10.0
oat flour substitute
in french toast.
A light coating of Oat Flour helps French Toast custard adhere and creates a golden, crispy crust. The substitute should brown similarly in the skillet.
top substitutes
adjustment for this dish
Whole wheat flour in the custard dusting browns 10% slower than oat flour thanks to its bran and lower free-sugar content; bump griddle heat back to 350°F and cook 4 minutes per side. Hydrate wheat flour in the custard just 3 minutes (vs oat's 5) — gluten can over-bind and turn the crust rubbery. Dip and flip once; the crust will be deeper, nuttier brown.
02
All-Purpose Flour
10.0best for french toast1 cup : 1 cup
Lighter result, not GF
10.0
adjustment for this dish
All-purpose flour whisks into the custard smoothly like oat flour but forms a tighter, eggier crust when it cooks — use only 2 tsp per slice (vs oat's 1 tbsp) or the coating turns doughy. Rest 5 minutes for hydration, griddle at 325°F, 3 minutes per side. The brown crust will be thinner and crisper, not quite as golden as oat's caramel edge.
03
Spelt Flour
10.0best for french toast1 cup : 1 cup
Mild nutty flavor, not GF
10.0
adjustment for this dish
Spelt flour has fragile gluten that breaks at high heat — keep the griddle at 300°F and cook 4 minutes per side or the crust cracks off the soaked bread. Whisk into custard, rest 5 minutes (spelt hydrates similarly to oat). Dip 15 seconds per side; the brown crust tastes mildly nutty and crisps cleanly without oat's slight sweetness.
show 9 more substitutes
04
Buckwheat Flour
10.01 cup : 1 cup
Earthier but GF compatible
10.0
adjustment for this dish
Buckwheat flour turns custard dusky gray and adds a strong earthy note — use 1 tsp per slice, not a full tablespoon, and whisk with vanilla plus a pinch of cinnamon to balance. Soak bread 20 seconds, griddle at 300°F (buckwheat browns darker and faster than oat flour), flip once for a crisp, deeply brown crust. Serve under syrup within 2 minutes.
05
Rice Flour
10.01 cup : 1 cup
Not GF; adds slight oat flavor
10.0
adjustment for this dish
Rice flour is powder-fine and absorbs custard evenly without oat's beta-glucan gel — dust only 1/2 tsp per slice or the crust cakes up. No pre-rest needed; rice flour hydrates on contact. Griddle at 325°F, dip 15 seconds per side, brown 3 minutes each. The crust is paler and crisper than oat-flour's golden coating; syrup soaks in faster.
06
Sorghum Flour
10.01 cup : 1 cup
Mild flavor, similar density
10.0
07
Bread Flour
10.01 cup : 1/2 cup
Blend with AP flour; adds moisture and softness
10.0
08
Barley Flour
10.01 cup : 1 cup
Slightly sweet grain flour with mild chew; similar protein, adds hearty depth to breads and muffins
10.0
09
Cornmeal
6.71 cup : 1 cup
Coarser grind adds gritty texture; toast first for nutty flavor, works in breading and corn-based batters
6.7
10
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra liquid
6.7
11
Cake Flour
6.71 cup : 1 cup
Finer, lower-protein flour yields tender crumb; sift before measuring and reduce liquid by 1-2 tbsp
6.7
12
Crumbs Bread
5.01 cup : 1 cup
Coarse crumbs add crunch, not binding power; use in toppings and breading, not as a flour replacement in batter
5.0
technique for french toast
technique
A 1 tablespoon dusting of oat flour per slice of bread in the french-toast custard lets the slice absorb the egg-milk mixture without going soggy because oat starch swells as the bread soaks and forms a gel that grips the surface. Whisk the flour into the custard with 2 eggs, 1/3 cup milk, and a splash of vanilla, let it rest 5 minutes so oat flour fully hydrates, then dip each slice 20 seconds per side.
Cook on a buttered griddle at 325°F for 3 minutes per side until deep brown — oat flour browns faster than wheat because of its higher free-sugar content, so drop the heat 25°F from whatever your pancake setting is. Unlike pancakes where oat flour IS the batter, here it's only a binder, so a heavy hand turns the crust gummy instead of crisp.
Flip once; a second flip squeezes custard out. Serve with warm syrup before the crust softens from trapped steam.
pitfalls to avoid
watch out
Don't soak bread in oat-flour custard longer than 30 seconds per side; the starch gels on contact and over-soaked slices turn to mush on the griddle.
watch out
Avoid a griddle above 350°F; oat flour browns 20% faster than wheat, and a hot pan chars the egg crust before the interior warms through.
watch out
Don't flip more than once — a second flip squeezes the soaked custard out and the crisp brown crust goes soggy.
watch out
Skip the pre-rest — let the custard sit 5 minutes after whisking so oat flour fully hydrates, or pockets of dry starch scorch against the butter.
watch out
Don't stack finished slices; trapped steam from the milk softens the crisp crust within a minute on a cold plate.