— Toni Crawford

Neither one is best for baking on its own. When you're using non-gluten flowers like oat or almond, they need to be used in combination with other flowers. Um, I tend to, I've been using about 20%, I've been playing with recipes and when I substitute, you know, when I'm working on developing a recipe, what I do is I take my idea, I cut it in half, maybe I cut it in a quarter and I bake something much smaller to see. So almond adds almond flour, adds some nice fat to the recipe. And so I've been adding to some cakes about 20, 25% of almond flour. Of course, if I'm working with people who are allergic to nuts, then I consider that oat flour is adds a nice richness, but I don't use it on its own. So that's something that, you know, there's a whole, there's a whole unit on the different flowers, but you know, you can see, I showed you I have a container of, of oat flour, so I certainly use it. I also have this oat flour from Bob's red mill. And so it's nice.