No. Oat flour does not contain gluten, so in most baking recipes it, by itself, will not work. Combined with gluten, it will usually work.<br><br>
In non-baking recipes, like for making gravy or breading meat, it works just fine.
as cristeen said, oat flour doesn't contain gluten, so if you were making a quick bread for example, you would need to mix it with a flour that does. You can substitute up to 25% of the recipe, usually, without much other tweaking. Depending on what I'm making, I sometimes up the leavening. You just have to play around with your recipe, some people, like me, don't mind a slightly heavier baked item. HTH!
It depends on the recipe. In something like pancakes it should work fine in a 1-1 substitution. In a bread or muffin recipe, you may need to play around with the proportions of liquid vs dry ingredients to get a similar texture.