Category: 

What Can I Make with Oat Flour?

Article Details
  • Written By: Angela Farrer
  • Edited By: Rachel Catherine Allen
  • Last Modified Date: 03 September 2016
  • Copyright Protected:
    2003-2016
    Conjecture Corporation
  • Print this Article
Free Widgets for your Site/Blog
Due to synthetic materials and furnishings, new homes burn about five times faster than those built 30 years ago.  more...

September 25 ,  1789 :  The US Bill of Rights was adopted.  more...

Recipes you can make with oat flour include coatings for some meat dishes, some types of dessert breads, and other baked goods such as muffins and cookies. Oat flour is often used as an alternative to white flour for its high nutritional quality and lack of gluten. It is normally made from certain types of ground oats such as pinhead oats or groat oats. Many bakers purchase oat flour that has already been ground while others prefer to process their own from raw whole oats. Cooking with oat flour sometimes takes some special considerations for bread recipes in order to arrive at the correct texture.

Different types of oats often have high amounts of fiber, iron and protein, which can give a variety of foods higher nutritional value. Many cooks like to make recipes with oats as part of a healthier eating plan, and they also often like the rich flavor that this kind of flour adds to different dishes. Oat flour is also a gluten-free flour that allows people with gluten sensitivities to still enjoy their favorite recipes that include flour as a main ingredient.

Ad

Recipes such as fried chicken or chicken-fried steak can be coated with a batter made from oat flour mixed with spices such as garlic salt or chili powder. Cooks typically dip each piece of meat in a mixture of milk and beaten eggs before coating them with the flour. These recipes are then usually finished by browning the meat in a frying skillet. Desserts such as shortbread and oat muffins are also popular choices because they can be baked with simple ingredients such as brown sugar, vanilla extract, and fruit juice flavors such as orange or apple.

Oat flour can make an easy substitute for baking gluten-free recipes that normally call for refined white flour. Some types of baked goods can be tricky with this type of flour because it can yield a different texture once the recipes come out of the oven. Many bread recipes have instructions for adding small amounts of another flour such as whole wheat in order to get the ingredients to bind together correctly. Bakers who cook with oat flour also find that they need to adjust their measurements of liquid ingredients such as milk, melted butter, or fruit juice. These kinds of adjustments are occasionally needed to keep the finished bread from either becoming too hard in some cases or falling apart in others.

Ad

You might also Like

Recommended

Discuss this Article

indigomoth
Post 3

@Iluviaporos - There's just no way to make oat flour bread feel the same as wheat bread. But that doesn't mean that it isn't good. I think it's a matter of just getting used to the textures that you can have, rather than chasing one that you can't have.

There are a ton of really delicious recipes using oats online, so it's something I've been experimenting with lately.

lluviaporos
Post 2

@pleonasm - That's a good point, although I was actually about to recommend that people use whole wheat flour along with the oat flour in order to make decent baking. It's very difficult to get a good texture if you don't use some other kind of flour with the oats, because they can be quite heavy. It's something that you can experiment with, of course, but I've always found it best to mix them with wheat flour.

Of course, I don't have a problem with gluten and I know this isn't an option for some people. I don't know if other types of flour would work as well, though, because I think it's the gluten that actually changes the texture.

pleonasm
Post 1

Just be careful that the oat flour you chose is actually gluten free. They will announce it on the front of the packet if it is because it's an extra selling point.

A lot of oat products are processed on the same machinery as wheat products and have minute traces of wheat flour in them. This doesn't matter so much if you are just trying to reduce the amount of gluten you eat, but if you have a real sensitivity or disorder, then you will want to make sure that you don't end up with a reaction.

Post your comments

Post Anonymously

Login

username
password
forgot password?

Register

username
password
confirm
email