Look! DIY Oat Flour from A Year in Bread

Look! DIY Oat Flour from A Year in Bread

Emma Christensen
May 23, 2008

This is definitely one of those "now why didn't we think of that?!" kind of moments!

Over at A Year in Bread, the Kitchen Mage has been obsessed with making her own oat flour. How? Simply grind a scoop or two of rolled oats in a food processor until you reach a flour-like consistency.

Read on for ideas on using oat flour to bump up the flavor and nutritional content in our favorite recipes!

Substituting oat flour for all or some of the regular flour in a recipe takes a bit of trial and error. Start with replacing 1/3 of the regular flour with your oat flour and work your way up from there. You may also need to adjust the amount of liquid.

As the Kitchen Mage suggests in her post, it's best to choose recipes that aren't too dependent on gluten since oats don't build gluten structure the same way wheat flour does. (For gluten-free oats and, hence, gluten-free oat flour, try Bob's Red Mill Gluten-Free Rolled Oats.)

Oat flour would do well in many breakfast recipes: pancakes and waffles, muffins, scones, and quick breads.

It's also worth experimenting with cookies and yeast breads. We know a few people who don't like "things" in their baked goods, and we're curious to see what they think of this approach!

We also wonder how the flavors would change if we toasted the oats a bit before grinding them... To the kitchen!

Related: How to Make a Cake Flour Substitute

(Image Credit: Emma Christensen for the Kitchn)

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