Properties and uses of oat flour. Oat flour, while very rich in proteins, lacks the proteins that form gluten, making it, when used alone, an unsuitable ingredient for making leavened foods such as bread. Despite the lack of these proteins, oats contain avenin, a protein very similar to wheat gliadin, making it unsuitable for celiacs. Oat flour is also very high in fat, making it unsuitable for those on a diet. However, this food has a low glycemic index, making it suitable for diabetics. It is high in vitamin B1 and zinc. Mixed with wheat flour, it can be used to make bread, pizza, focaccia, or biscuits. It can also be used as a thickener in soups or to make porridge for an English breakfast.