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”