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Bob's Red Mill Gluten Free Oat Flour -- 18 oz Resealable Pouch

Bob's Red Mill Gluten Free Oat Flour
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Bob's Red Mill Gluten Free Oat Flour -- 18 oz Resealable Pouch

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Bob's Red Mill Gluten Free Oat Flour Description

  • Whole Grain
  • Non GMO Project Verified
  • Gluten Free
  • Kosher
  • An Employee-Owned Company
  • You Can See Our Quality®
  • To Your Good Health® ~ Bob Moore

Our gluten free oat flour is your secret ingredient for incredibly delicious gluten free baked goods. Add to baked goods like pancakes, pie crusts, biscuits and bread, or use it to thicken sauces, soups and gravies.


Dear Friends,

You may have heard that I eat a bowl of oatmeal every day. That's because I believe in the powerful nutrition of whole grains, and I'm proud to say this gluten free oat flour contains all of the nutrients of the high quality whole grain oats milled to make it. We hope you use this flour to create delicious food, and make memories that will last for a lifetime.


To your good health,

Bob Moore


Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of
Gluten and GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: 17
Amount Per Serving% Daily Value
Total Fat1.5 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate22 g8%
   Dietary Fiber4 g14%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium11 mg0%
Iron2 mg10%
Potassium100 mg2%
Other Ingredients: Whole grain oats.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Strawberry-Rose Shortcake

Strawberry shortcake is a classic dessert, with soft and crumbly biscuits, fresh strawberries and a cloud of whipped cream. This elevated vegan-friendly version features a coconut cream topping and the unique addition of aromatic rosewater in the sweet strawberry compote. The lovely and unexpected floral note raises this dish to special-occasion status – perfect for Mother’s Day brunch or tea! Rose-Enhanced Vegan Strawberry Shortcake on Parchment Paper |

Vegan Strawberry-Rose Shortcake

Shortcake biscuits

  • ½ cup whole wheat pastry flour
  • ½ cup oat flour
  • ¼ cup almond flour
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. baking powder
  • ¾ tsp. salt
  • 1/3 cup melted coconut oil
  • 2/3 cup unsweetened soy milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract

Rose strawberries

  • 1 lb. fresh strawberries (trimmed and quartered or halved, depending on size)
  • 1 Tbsp. pure maple syrup
  • ½ tsp. arrowroot powder
  • ½ tsp. rosewater
  • ½ tsp. vanilla extract
  • Small pinch salt

Coconut whipped cream

  • 1 14 oz. can full-fat coconut milk, chilled overnight
  • 1 tsp. pure maple syrup
  • ½ tsp. vanilla extract
  1. Preheat oven to 450 degrees F.
  2. Line rimmed baking sheet with parchment paper or nonstick silicone baking mat.
  3. In large bowl, whisk together whole wheat pastry flour, oat flour, almond flour, coconut sugar, baking powder and salt.
  4. In separate bowl, combine coconut oil, soy milk, apple cider vinegar and vanilla extract.
  5. Add wet ingredients to dry ingredients and mix until just combined.
  6. Use ¼-cup measuring cup to mound balls of dough onto prepared baking sheet; there should be enough batter to form 8 biscuits. Bake for 10 minutes, or until lightly golden around edges. Let cool for 15-20 minutes.
  7. In medium saucepan, combine strawberries, maple syrup, arrowroot, rose water, vanilla extract and salt. Heat gently over medium-low, stirring often, until strawberries have cooked down and mixture has thickened, about 20 minutes. Set aside and let cool completely.
  8. Place mixing bowl in freezer for 10 minutes before preparing whipped cream.
  9. In chilled mixing bowl, combine top layer of coconut milk, maple syrup and vanilla extract.
  10. Using electric hand mixer or stand mixer, beat mixture on high until fluffy and soft peaks form, about 2 minutes. (Note: Mixture will continue to set if refrigerated, but can be used immediately.)
  11. To assemble, split each biscuit in half horizontally. Layer strawberry sauce and whipped cream between each biscuit. Serve immediately.

Add the ingredients to your cart to make this dessert!

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