Learn how to make oat flour at home to have on hand in your pantry and save money!
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How to Make Oat Flour
So I’m doing something a little different today. I’m starting a new little series on the blog called “How To Tutorials”. I know, super clever and witty title right there. But really, I wanted something simple, straight forward and easy to find. I also didn’t want to peg myself down to posting on a certain day of the week seeing as I’ve been having a hard enough time sticking to my regular Monday and Thursday posting schedule.
So, How To Tutorials it is. The first how to tutorial is How to Make Oat Flour. You’ve probably seen oat flour in a lot of gluten-free recipes. It’s also becoming pretty trendy with recipes on Pinterest like flourless cookies, blondies and lots of other delicious treats made with oat flour.
You can buy already made oat flour at the store for convenience, but it’s much more economical to make it at home. All you need is rolled oats or old fashioned oatmeal (certified gluten-free to keep it gluten-free) and a food processor. I use a Cuisinart 7 Cup food processor and it works great.
Making your own oat flour is an incredibly easy process. You just add the oats to the bowl of your food processor and let it run until it forms a fine powder. It only takes a minute or two depending on how powerful your processor is. It’s much more economical to make it yourself, especially if you’re going to be using a lot.
I hope you enjoyed my first How To Tutorial! Next up will be How to Make Coconut Butter so make sure you’ve signed up for email updates to stay in the loop!
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How to Make Oat Flour
Ingredients
- 2 C certified gluten-free oats* 226 grams
Instructions
- Place oats in the bowl of a food processor. Turn the food processor on and run until the oats have a fine powdery consistency.
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
This post is linked to Inspiration Monday, Made by You Monday, Two Cup Tuesday, Totally Talented Tuesdays, Create Link Inspire, You’re Gonna Love It Tuesday, The SITS Girls, Create & Share DIY and Recipe Party, Gluten-Free Wednesdays, What’s Cookin’ Wednesday, Allergy Free Wednesday, Wine’d Down Wednesday, Full Plate Thursday, Showcase Your Talent Thursday, Create it Thursday, Crafty and Delicious Party, Your Turn To Shine, Pin Junkie Pin Party, Gluten-Free Fridays, Link Party Palooza, Kitchen Fun and Crafty Friday, Savoring Saturdays, Weekend Wind-Down, Weekend Potluck and Best of the Weekend.
What is the recipe for your bread, how much water ect?
Here’s a recipe for bread: https://www.whattheforkfoodblog.com/2015/02/23/gluten-free-white-bread/
Can you tell me the substitution ratio for oat flour vs regular flour
Hi Amber, it’s hard to say exactly what the sub is because it’s a little bit different if you’re using it for a yeast bread recipe vs. a quick bread or cookie recipe. Generally, I wouldn’t sub it 1:1 but I haven’t used it enough in a variety of recipes to back that 100% because there are recipes that do call for just oat flour. You can read a little more here:
http://www.bonappetit.com/test-kitchen/ingredients/article/oat-flour
http://www.thekitchn.com/beyond-whole-wheat-flour-3-delicious-whole-grain-flours-you-should-try-now-170266