Milk + Honey - Baking History
  • Home
  • About Milk + Honey
  • Get Baked
Home
About Milk + Honey
Get Baked
Milk + Honey - Baking History
  • Home
  • About Milk + Honey
  • Get Baked
Gluten Free

Oat Flour, the Gateway to Alternative Baking

April 2, 2018 by hannahabaffy No Comments
oat flour

One of the biggest complaints I hear from those new to a gluten-free lifestyle is the incredibly high price of gluten-free foods and expensive specialty flours. And of course, they are more expensive. The gluten-free flour mixes you see on the shelves of your local grocery store contain a long list of ingredients, some necessary, some completely extraneous (not to mention potentially unhealthy). Coupled with the fact that they tout the markings of one of the biggest health and diet trends of the decade, an obscene markup is not surprising.

So why not make it yourself? There is a widespread inaccuracy in our society that boxed mixes make baking easy. Somehow taking the mystery out of eggs, flour, and sugar when combined. The fact is, that boxed mixes speed up your assembly time fractionally, still require just as many dirty dishes, the same amount of energy to heat your oven, the same amount of time to bake, and the same amount of clean-up. Not to mention they contain a plethora of preservatives, generally the very lowest quality ingredients, and in the long run, cost you more than baking from scratch.

 

The Right Tools for the Job

If you own a food processor or a blender, making your own alternative flours is incredibly easy. If you have neither of the aforementioned appliances, go out and buy one, or both, immediately. If you bake or cook for yourself and your family even a modicum, the investment is worth it.  

Gluten-free oat flour is sold at a much higher price than regular oat flour, the easiest way to address the hurdle is to simply make your own oat flour using ingredients you probably already have on hand. Oat flour is one of the most approachable flours to make yourself and is a great jumping off point for those new to the world of gluten-free baking. Not to mention the fact that it adds an amazing butterscotchy note to the recipes you use it in.

 

oat flour

Oat Flour

Ingredients

4 cups Whole Rolled Oats ( sometimes referred to as “Old Fashioned”)

 

Instructions

Pour your oats into the bowl of your high-speed blender or food processor.

oat flour

Process on high until the oats have transformed into a fine powder.

oat flour

Sift the oats through a fine-mesh strainer, reserving the larger chunks. Return the pieces that were too large and blend again, repeating the sifting process.

Store in an airtight container.

oat flour

You can use your oat flour in a recipe on its own, or if making your own gluten-free flour blend, weigh, and whisk into your other ingredients.

 

Conversion Rates

4 cups of rolled oats render about 2 cups oat flour, once ground. Depending on how much oat flour you need scale up or down accordingly.

 

Making Ahead

Feel free to grind your oats in bulk and save for future recipes. Oat flour keeps practically indefinitely sealed in an air-tight container or bag in the freezer.  

 

Depending on your Equipment

Store bought oat flour is very fine, in fact, no matter what tool you have you won’t be able to get your flours as fine at home. However, in a side-by-side comparison, the difference between a muffin (for example) made with store-bought oat flour and one made with your at-home version, renders a product with differences that are negligible if at all noticeable.

For the finest grind use a high-speed blender like a Vitamix. Using a food processor renders a slightly coarser product.

Suggested Equipment

 

     

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Skype (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
Share:

About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and the figure out the best ways to prepare them.

Recent Posts

  • Simple Syrup, the Unsung Hero of the Kitchen
  • Dulce de Leche, When Milk Meets Jam
  • The Sandwich, A Convenient Meal
  • Cupcakes, the Decline and Fall

Milk + Honey

Milk + Honey

Categories

  • Basics (9)
  • Breads (5)
  • Breakfast (2)
  • Cakes (5)
  • Confections (3)
  • Cookies (7)
  • Cupcakes (1)
  • Custards + Puddings (1)
  • Dessert Sauces (1)
  • Frozen Desserts (1)
  • Gluten Free (2)
  • Kitchen Sorcery (2)
  • Libations (1)
  • Pastry (4)
  • Pies + Tarts (6)
  • Sandwiches (1)
  • Sweet Breads (2)

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 210 other subscribers

Socialize With Me

Popular Posts

Regular or Dutched?

Regular or Dutched?

September 1, 2017
Pancakes, From Hell to Breakfast

Pancakes, From Hell to Breakfast

February 6, 2018
Apple Pie, American by Association

Apple Pie, American by Association

July 12, 2017

Categories

  • Basics
  • Breads
  • Breakfast
  • Cakes
  • Confections
  • Cookies
  • Cupcakes
  • Custards + Puddings
  • Dessert Sauces
  • Frozen Desserts
  • Gluten Free
  • Kitchen Sorcery
  • Libations
  • Pastry
  • Pies + Tarts
  • Sandwiches
  • Sweet Breads
Read all of our wedding reviews on our Milk + Honey Bakery Storefront at Wwlogo 83x19

Recent Posts

Simple Syrup, the Unsung Hero of the Kitchen

Simple Syrup, the Unsung Hero of the Kitchen

August 23, 2018
Dulce de Leche, When Milk Meets Jam

Dulce de Leche, When Milk Meets Jam

June 28, 2018
The Sandwich, A Convenient Meal

The Sandwich, A Convenient Meal

June 8, 2018
Cupcakes, the Decline and Fall

Cupcakes, the Decline and Fall

April 10, 2018
Oat Flour, the Gateway to Alternative Baking

Oat Flour, the Gateway to Alternative Baking

April 2, 2018

Instagram feed

Load More...Follow on Instagram

 

Everly Post slider

  • Sweet French Pastry Dough (Pâte Sucrée)

  • tart

    The Tart, a High Form of Pastry

  • A legion of Lemon Meringue Tarts

    Lemon Meringue Pie

  • pretzels

    These Pretzels are Making me Thirsty!

  • american apple pie

    Apple Pie, American by Association

  • Buttery Flaky Pie Crust

    Buttery Flaky Pie Dough

Follow
Load More...Follow on Instagram
© 2017 copyright PREMIUMCODING // All rights reserved
Designed by Premiumcoding