Curious about Oat Flour? 👩🍳
Well, let me tell you: it’s delicious to bake with... subtly sweet and nutty, gluten-free (if using certified gluten-free oats) and a great replacement for all-purpose flour in baked goods! See tips below 👇
The best part? It’s inexpensive, and you can make it at home in seconds!
Use a food processor, spice/coffee grinder or blender to grind quick or old fashioned oats into a fine flour. Pro tip: sift to make sure everything is smooth 👍
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Tips for Baking with Oat Flour:
🍪 Weighs less than all-purpose flour (about 92g/cup of oat flour vs. 120g for 1 cup of all-purpose), meaning you need about 1 1/3 cups for every cup of all-purpose.
🍪 Making substitutions: Oat flour creates a more crumbly texture in baked goods, so it’s best to start by replacing 25-50% of the flour in a recipe when substituting for the first time, then increasing from there.
🍪 Use in a blend: Oat flour works best when paired with a binder (starch) - For each cup of oat flour, I’ve had success using 3/4 cup oat flour paired with 1/2 cup starch, for example. It’s fun to play and find the right balance that works for your recipe!
🍪 Some batters may need a rest: low moisture mixes like cookie doughs, biscuits, scones, etc. may benefit from resting on the counter for 15 min. before baking.
Give it a try! Especially great in quickbreads, cookies, cakes, macarons (yes really!), and more!
Do you have an oat flour based recipe you love?
