{"id":36240,"date":"2020-04-26T12:56:55","date_gmt":"2020-04-26T17:56:55","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=36240"},"modified":"2024-08-29T15:27:19","modified_gmt":"2024-08-29T20:27:19","slug":"how-to-make-oat-flour","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/how-to-make-oat-flour\/","title":{"rendered":"How to Make Oat Flour"},"content":{"rendered":"\n

\"oat<\/p>\n

Let’s talk about oat flour!<\/strong> Oat flour<\/a> is a nutritious whole grain flour that is easy to make out of—you guessed it—oats. Oat flour offers a mildly nutty flavor and a tender crumb. Plus, oat flour is gluten-free if you make it with certified gluten-free oats.<\/p>\n

“Can I use oat flour?” is one of the most frequent questions I’m receiving on recipes for baked goods. This question tells me a few things:<\/p>\n

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  1. You’re having trouble finding traditional flours at stores.<\/li>\n
  2. Oat flour is going mainstream.<\/li>\n
  3. You’re curious about how oat flour works.<\/li>\n<\/ol>\n

    \"old-fashioned<\/p>\n

    So today, I’m sharing how to make oat flour.<\/strong> Plus, I’ll provide guidance on how to substitute oat flour for best results. Oat flour is more suitable for some recipes than others.<\/p>\n

    You’ll also find recipes that are designed specifically for oat flour, including my all-time favorite waffles<\/a>. I’ll be sharing more healthy recipes that use this wonderful flour soon!<\/p>\n

    Watch How to Make Oat Flour<\/h3>\n\n
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    \"how<\/p>\n

    How to Make Oat Flour<\/h2>\n

    You won’t believe how easy oat flour is to make. Just pour oats into your blender<\/a> or food processor<\/a> (affiliate links). Blend until the oats have turned into a fine flour. You’ll find more details in the recipe below.<\/p>\n

    What kind of oats can be turned into oat flour?<\/h3>\n

    You can use old-fashioned (rolled) oats, quick-cooking oats or even steel-cut oats. Since steel-cut oats are more dense, they require more blending time and yield twice as much flour per cup.<\/p>\n

    How to Substitute Oat Flour<\/h2>\n

    In fluffy baked goods, you’ll have the best luck substituting oat flour for all-purpose or whole wheat flour if:<\/p>\n

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    1. The recipe contains eggs, which help bind the ingredients together.<\/strong> Gluten is a protein that provides structure to baked goods. Eggs also provide some structure and help make up for gluten’s absence. Even with eggs, baked goods made with oat flour will be a little more delicate than their glutenous counterparts. Substituting both oat flour and<\/em> egg substitutes, such as flax eggs<\/a>, is more risky but often still works.<\/li>\n
    2. You replace the “regular” flour with an equal amount of oat flour by weight<\/em>, not by volume.<\/strong> This is when a kitchen scale<\/a> comes in really handy. Oat flour is significantly lighter than all-purpose and whole wheat flour. If you use one cup of oat flour for every cup of regular flour, you won’t be using enough and your baked goods won’t rise as high as they should.<\/li>\n<\/ol>\n

      Don’t have a scale?<\/strong> You can measure by volume (with measuring cups) if you increase the flour by 42 percent. In other words, multiply the original amount of flour by 1.42. For example, many of my muffin recipes<\/a> call for 1.75 cups whole wheat flour. To use oat flour instead, multiply 1.75 by 1.42 to yield 2.485, which we’ll round up to 2.5 cups oat flour.<\/p>\n

      Here are some measurements for reference:<\/p>\n