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.
I enjoy the ease and convenience of making my own oat flour. I buy old-fashioned rolled oats in bulk, so they are relatively inexpensive, and I always have them on-hand. On their own, oats are gluten-free but are often processed alongside grains that contain gluten. If you have celiac disease or are gluten-intolerant, make sure you purchase oats that are marked gluten-free. Bob’s Red Mill is a reliable brand to try.
Keep oat flour in an airtight container. Store up to three months in a pantry or six months in the freezer.
The ratio for substituting oat flour for all-purpose flour is 1:1 in most recipes.
Oat Flour
(yields approximately 3 1/4 cups)
4 cups old-fashioned rolled oats
Blend oats in a high-speed blender such as a Vitamix, Blendtec, Waring, etc. until they reach a fine consistency similar to all-purpose flour. Stop and scrape down the sides of the blender as necessary. This should only take a minute or two of blending. The flour might be a little warm to the touch; allow it to cool before using.
You may also use a food processor to make the flour. It will take a few minutes longer and won’t be quite as fine in texture but will still produce a good result.
“If you are what you eat, then I only want to eat the good stuff.”
Remy, Ratatouille