instruction and inspiration for the home cook
We’ve gone gluten-free in the Schubert-McCallum household. I’m not gonna lie; we all hope it’s temporary. Ella had an allergic reaction recently, though, so until we get the test results back, she is avoiding wheat and gluten to be on the safe side. I am joining her in solidarity, and Bob and Hailey mostly avoid it by default. We always feel better without it, which is annoying. We feel better without sugar and dairy too, but we have our limits.
Oat flour is a great alternative to wheat flour in quick-breads, cookies, muffins, pancakes, waffles, and other baked goods that don’t require the structure of gluten to help them rise. Whole grain oat flour is higher in protein and fiber than highly-processed all-purpose/white wheat flour. It also has many other nutritional benefits, such as a lower glycemic load, which makes it an excellent choice whether you are gluten-intolerant or not. It’s my favorite alternative flour when it comes to flavor because it’s mild and a little nutty tasting. It makes for a chewy texture in cookies and a very moist texture in quick-breads and muffins.
Continue reading “How to Make Oat Flour”