Subbing different flour types in no bake recipes?
I am making some no bake blondie bars that call for oat flour. I was wondering if in a no bake recipe if you can sub any other kind of flour, i.e. coconut, almond, tapioca, etc. etc.
Would less or more flour be needed depending on type? Like I said, this is no bake so I don't think it matters as much but I was just wondering if the flour type would greatly affect consistency. Also, would it be possible to use regular white flour for a recipe like this? Thanks.