Wednesday, February 13, 2013

Make your own Oat Flour!

There are so many flours that you can use for baking now a days(Coconut,rice,almond,oats). Oat flour, is one of my favorite to work with even though all of the aforementioned are becoming very popular and common among ingredient lists. Oats boots fiber and whole grain nutrition while reducing the need for additional fat in recipes. But the main reason Oat flour is my favorite flour is because it gives you very moist baked goods! And who doesn't LOVE that?!

So, If you are just starting out and aren't stocked up in these flours it can be quite expensive! But you don't have to spend a lot of money for oat flour! Thankfully you can make that easily at home. It's super quick and All you really need is a food processor and oats:)!

I recently learned that while oats are naturally gluten free, they can be cross contaminated with a bit of wheat/barley/rye depending on where they were processed. So, If you want to make gluten free oat flour, you need to make sure the oats you purchase say “certified gluten free” and then you can make your own gluten-free oat flour at a fraction of the cost.
Place the oats into your food processor.Pulse the oats until they are ground into a powder-like consistency. Pulse for about 2 minutes.Stop and stir to ensure that all the oats have been finely ground. One cup of rolled oats will yield approximately 1 cup of oat flour. Make sure to store unused portion in air tight container.
Baking with Oat Flour
FlavorOat flour has a heartier flavor than all-purpose wheat flour. It is also somewhat sweeter than whole wheat flour, so you may consider adding less sweetener to your recipe.
Texture: Generally, oat flour is much lighter and less coarse than a whole wheat flour.
Moisture Content: Oat flour tends to make a baked good more moist than wheat flour. Making it a great choice for cookies and quick breads.
Gluten Content: Gluten is a protein that makes dough elastic and baked goods chewy. Without gluten, oat flour can leave your baked goods heavy or the item may fall apart. Some cooks remedy this by adding more liquid or rising ingredients to their recipes.
RisingSince oat flour doesn't contain gluten, you will need to adjust your ingredients to make your baked items light and fluffy. You'll need to add more yeast then a normal wheat recipe would call for. When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, replace the buttermilk with 1/2 teaspoon baking soda for each cup of milk.Try adding a 1-2 tablespoons tapioca startch or potato starch per cup of non-wheat flour used, to help lighten the product a bit. If you're baking often without wheat for allergy reasons, I recommend xantham gum as well; the baked product will be less crumbly. Use 1/2 tsp xanthan gum per cup of gluten free flour. (1 tsp. per cup if using in yeast breads or pizza crust) 
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