© Denzil Green
Oat Flour is a flour made by grinding oats into a powder. If you like oats, you will love the flavour and moisture that Oat Flour can add to baked goods, though it can make them chewier and more crumbly.
Oat Flour is particularly good in quick breads and cookies.
If you want to use Oat Flour for yeast-risen bread, you can substitute up to about ¼ of the wheat flour in your bread recipe with oat flour, and boost the yeast up a tidge to compensate so that the bread will still rise nicely.
Even better is to add some Gluten Flour in a ratio of 1 tablespoon of Gluten Flour per cup of Oat Flour.
If you are making a “quick bread” recipe which isn’t risen with yeast, you could try using all oat flour if you wish (though instead of going whole hog all at once, you are probably better to make the recipe with a bit more oat flour each time to see how it does.)
To make 1 cup of Oat Flour, blend 1 ¼ cups of rolled oats in the blender until it reaches the consistency and texture of a fine cornmeal.
Or, instead of Oat Flour, try using whole wheat flour or other non-wheat flour.
Oat flour has a high protein content of 13.3 % (13.3 g protein per 100 g) Oat flour. Bob’s Red Mill Natural Foods. FoodData Central. USDA. Accessed March 2022 at https://fdc.nal.usda.gov/fdc-app.html#/food-details/733332/nutrients (compare that to a typical all-purpose white wheat flour, with around 10 to 11% protein content), but it does not form any effective gluten.
Oat flour can go rancid very quickly; store in a cool place out of the light, or failing that, in refrigerator or freezer (no need to “thaw” before using, just bring to room temperature).
|↑1||Oat flour. Bob’s Red Mill Natural Foods. FoodData Central. USDA. Accessed March 2022 at https://fdc.nal.usda.gov/fdc-app.html#/food-details/733332/nutrients|