Soft, creamy, and naturally sweet, this freshly milled oat flour is a versatile pantry essential, perfect for both everyday baking and gluten-friendly experimentation. Sourced from certified organic Australian oats and milled by the family-run Four Leaf Milling in Tarlee, SA, it’s minimally processed and packed with wholesome flavour and nutrition.

About the Mill

Four Leaf Milling has been producing quality organic wholefoods since 1969 from their farm. In 1983, the family purchased nearby land to give them enough space for mill. The mill specialises in certified organic and biodynamic grains, processed using traditional slow-speed stone milling to preserve nutrients and taste. The business is powered by solar, and all products are batch-tested and packed on-site to maintain traceability and freshness. 

Learn more: Meet the producer →

What is Oat Flour?

Oat flour is made by finely milling whole stabilised oat groats (Avena sativa) into a soft, powdery flour. Four Leaf’s oat flour is made from certified organic oats that are steamed, cleaned, rolled, and then milled under strict organic standards, without any additives or preservatives. It has a light brown colour and a naturally sweet, slightly nutty aroma.

As a wholegrain flour, it retains all the goodness of the oat kernel, including the germ and bran. It’s also an excellent source of dietary fibre and a great way to add softness and structure to gluten-free and wheat-based baking alike.

Culinary Uses

• Pancakes & Muffins – For soft, tender bakes with natural sweetness

• Bread & Biscuits – Blend with wheat or spelt flour for extra moisture

• Thickener – For soups, stews, and sauces

• Oat Milk Base – Combine with water and strain for creamy homemade milk

• Baby Food & Porridge – Gentle, easily digested grain flour

Oat flour works best in combination with other flours for structure in yeasted baking but shines on its own in quick bakes, smoothies, and blended porridges.

Why We Love It

• Certified organic, Australian-grown oats

• Milled fresh to order using traditional methods
  

• Soft, fine texture that blends easily into recipes

• Adds sweetness and softness to both gluten-free and wheat-based baking

FAQs

Is oat flour gluten-free?

This is a complicated one and we go through it in a bit more detail, in this blog post. While oats are often able to be tolerated by people with gluten intolerances, all of Four Leaf Milling's products are processed in a facility that handles wheat, barley and rye, so there is a risk of cross contamination

Can I bake bread with just oat flour?

Oat flour lacks gluten, which gives bread its structure. For yeasted bread, it’s best to combine it with a flour that has strong gluten (like wheat or spelt). For cakes, biscuits and muffins, oat flour can often be used as the primary flour.

Does oat flour taste like oats?

Yes — in the best way. It has a warm, naturally sweet, and slightly nutty taste that enhances everything from cookies to cakes.

How should I store oat flour?

Keep it in an airtight container in a cool, dark spot. For longer shelf life, especially in warm climates, store it in the fridge or freezer. The big risk with grain products is pantry pests, we have written a blog post about managing them... you can read about that here

Is this oat flour wholegrain?

Yes — Four Leaf Milling’s oat flour includes the bran, germ, and endosperm of the oat groat, making it a true wholegrain flour.