Homemade Oat flour: perfect for gluten-free or low-carb baking.
The other day I was baking some cookies (which will be posted later this week!) and was a bit overzealous. Instead of making sure I had enough ingredients, I just started baking. I got everything together, mixed it all up, added the flour… and realized I was 1/2 cup short.
Rather than running back out to the store, (because seriously, gas is expensive here!) I saw my jar of oats from breakfast that morning and decided to make oat flour! And it couldn’t be simpler. All you need is oats, (rolled or quick-cooking), and a food processor. I’m sure a blender would work just as well, you’ll just most likely have to blend the oats for longer than with a food processor.
Some quick notes:
- This is not cup-for-cup, (as far as I know, I did not use it cup for cup. I used 3/4 cup for what would be 1/2 cup of all- purpose flour. I have not tried it exactly cup for cup.) so I would stick to using recipe that have been designed for gluten free flours.
- This is not automatically gluten free. To make sure that your flour is gluten free, use certified gluten free oats.
So here’s what you do:
Gather your ingredients… I used store brand, old- fashioned rolled oats.
Place the oats in the food processor.
Blend, blend, blend for 2-3 minutes!
Until you have a fine flour.
I started with two cups of rolled oats, and ended up with 1 and 1/2 cup of flour. I store mine in a mason jar, but any air tight container will work.
- 2 Cups oats
- Place oats in bowl of food processor.
- Blend for 2-3 minutes, until oats are fine and crumbly, resembling wheat flour.
Some More DIY foods:
Homemade Almond Butter