This is a game changer for the gluten-free bakers: How to Make Oat Flour with Quick Oats. No more buying the specialty flour when you can make it at home for a quarter of the price! BONUS: non-gluten-free people can also use it to pump up the fibre in the baking.
It’s about 1 cup to 1 cup. Which means…1 cup of quick oats equals about 1 cup of oat flour. So you can easily make it and add it to your favourite baking recipes!
I learned about making this flour when a friend brought over oatmeal cookies for me (gluten-free!). I told her she really shouldn’t have gone to the trouble and bought gluten-free products to bake with (because she isn’t gluten-free) and she told me “No worries, I made the flour myself!“. “You can DO that?!” I responded.
And the answer is: yes, you can. And it’s super easy. All you need is a food processor or blender…
How to Make Oat Flour with Quick Oats
- Measure out your quick oats (I did 2 cups in 2 batches)
- Put quick oats in food processor (or blender) and pulse until it becomes flour (took about 6 pulses)
Seriously, it is that easy. Put in an airtight container and put it the pantry.
Substitutions with oat flour
I substituted 3/4 cup of oat flour for all-purpose in some muffins this past week. I thought…start with a smaller substitution to see how it affects density, texture, and flavour. Results: AMAZING. Not dense, not heavy, no flavour change. It created a moist muffin.
I would totally substitute this flour for cookies, coffee cakes, and as a thickener for soups and stews.
And as I always have oats in my kitchen (apple crisp with an oat crumble topping is a fav here) it’s an easy go-to.