Hi Seow Khai, oat flour doesn't develop gluten the way wheat flour does, so won't provide the same kind of structure in your bread baking. While you could probably substitute up to a quarter of the flour amount in your bread recipe with oat flour, beyond that will likely make for a dense and more crumbly result. I enjoy adding a small amount of our Harvest Grains Blend to my breads and then topping them with our Artisan Bread Topping as a way to enhance flavor and texture.  

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