Hi Judy! Gluten is the protein that forms when wheat (or rye, barley, and many other grains) is combined with water. Gluten forms something like an elastic net that traps gasses produced by yeast so that yeast breads and pizzas are able to hold their rise and have strength and structure. Because oats have no gluten, oat flour can't be swapped out for a gluten-containing flour. It will add starchiness but nothing to hold anything together or support a rise of any kind. For best results, we'd recommend using a recipe that's designed to be gluten-free. Feel free to experiment replacing some of the gluten-free flour in the recipe with oat flour, knowing that it may not have been tested so we can't guarantee you'll get the intended results. Check out our complete Gluten-Free Baking guide for a wealth of knowledge, tips, recipes, and information. Annabelle@KAF

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