Oatmeal breads

I’ve tried a few oatmeal breads lately as a change from the wheat/white that I’ve been making. One was a Buttermilk Oat bread with oat flour and oat bran and then I found an Oatmeal Sourdough roll recipe that I made in a loaf with my sourdough starter. (I was happy to find another recipe to use the starter with. I’ve been feeling slave to the sourdough lately but I refuse to let it die. This one was excellent and not as heavy and chewy as traditional sourdough.)

Anyway, lovely, delicious taste for both of them. Texture turns to crumb after a day. The culprit, I’ve found, is lack of gluten in oat flour but I’m surprised that neither recipe mentions it. In defense of the sourdough recipe, I did substitute a bit of oat flour for the all-purpose. I’m wondering if using bread flour (which has more gluten than all-purpose) will work or if I need to add wheat gluten. Ahh, the beauty of baking is that most mistakes are edible. I will continue experimenting.