How To Make Flour With Oats?

Discover how to create oat flour! It’s so simple. A blender or food processor is also required, as well as traditional (rolled) oats, quick-cooking oats, or steel-cut oats. Old-fashioned or quick-cooking oats make around one cup of flour, but steel-cut oats make about two cups of flour from one cup.

How can homemade oat flour be made?

In my kitchen, oat flour is a must-have ingredient. When baking a gluten-free recipe, it’s the first ingredient I turn to. I also like to add it to ordinary baked products to give them an extra-soft, delicate feel. It’s the one pantry essential that I always, always prepare at home, regardless of how I intend to use it. It only takes me a minute to blend my own, and it is considerably less expensive than purchasing it from a store. I can quickly blend up more if I run out.

Continue reading to learn my proven technique for making oat flour and some of my favorite uses for it!

How to Make Oat Flour

It’s so simple to make your own oat flour! All you need is a food processor or high-speed blender, along with whole rolled oats (not steel-cut or quick oats).

Blend or process the oats in a food processor or blender until they are the consistency of fine flour, pausing occasionally to stir.

I’m done now! Any recipe that asks for oat flour can use it. For up to three months, keep leftovers in an airtight container in a cold, dry location.

Oat Flour FAQ

  • Is it interchangeable with all-purpose flour? No! Oat flour cannot be substituted for all-purpose flour 1:1. Search for baking recipes that specifically call for it, as an alternative. Below are a few of my favorites.
  • Is it free of gluten? Yes, provided you use oats that have been verified to be gluten-free. Although many oats are produced in facilities that also handle wheat products, oats are a naturally gluten-free food. If you must avoid gluten, look for oats that have been tested and are certified gluten-free. These oats are processed in facilities free of wheat. Bob’s Red Mill Gluten-Free Oats are good.
  • How much flour can I expect from my oats? 3/4 cup of flour is produced from 1 cup of whole rolled oats.

Can I use oats for the flour?

When baking, you can use either quick or old-fashioned oats to replace up to one-third of the flour specified in the recipe. Instant oatmeal should not be used for baking since it is sliced too finely.

What may be made with flour from oats?

Here are some of our preferred dishes that call for oat flour: Life-changing Peanut Butter Flaxseed Pancakes, Chocolate Chip Pancakes, and Banana Walnut Pancakes (GF).

How are oats transformed into powder?

I find it difficult to understand why more people haven’t discovered how easy it is to make oat flour. Homemade oat flour is much more affordable and has all the advantages and qualities of store-bought oat flour. Old-fashioned oats and a blender/food processor are all you need.

  • Add one to two cups of old-fashioned oats to a food processor or blender.
  • Put the top on and run the machine at high speed until the oats are ground into a powder.
  • Put the finished product in an airtight jar and keep it in the pantry for about three months.

I almost always use my Blendtec to produce oat flour. You undoubtedly already know that I adore preparing my favorite smoothies with my Blendtec, but it’s also by far the finest appliance for manufacturing your own flours!

How nutritious is homemade oat flour?

  • Oats are loaded with health advantages. Because they are whole grain foods, they are loaded with nutrients like vitamins, minerals, antioxidants, fiber, and protein.
  • Continue to feel satisfied. Oats’ high protein and fiber content will help you feel fuller for longer. That implies you’re less likely to spike your blood sugar and have that 3 o’clock hangover later when you use oat flour in recipes (as opposed to white, refined flour).
  • Gotta admire the adaptability. Oat flour is incredibly adaptable. Oat flour has the ideal texture and binds recipes together, so you’ll see that I use it in a ton of baking recipes and even savory ones.

Oat flour: superior to white flour?

A common substitute for white or wheat flour is oat flour. Oat flour is a godsend for those who have celiac disease or gluten sensitivity. Most people normally tolerate oats well. Above all, oat flour is healthier for you than white flour by nature.

How is Oat Flour Made?

Whole oats are processed to create oat flour. Steel cut oats can be placed right into a food processor and processed until they are fine. The majority of commercially available oat flours are stoneground, which means that they have undergone less processing than standard white flour because the oats are crushed into a fine powder by stone.

The Nutrition of Oat Flour

Whole grain foods include oat flour. Oat flour boasts the benefits of whole grains because the entire oat is used to produce it. Oat flour comes in servings of 1/4 cup. It has 110 calories, 3 grams of fiber, 4 grams of protein, and the B vitamins thiamin and riboflavin along with calcium, iron, and potassium. Overall, oat flour provides a vastly greater range of nutritional advantages than white flour.

The Pros and Cons of Oat Flour

Overall, there are many more benefits to using oat flour than drawbacks. It is vitamin-enriched, gluten-free, and contains a great amount of fiber and protein for the few calories it contains. Oat flour’s only potential drawback is that it lacks some of the nutritional value of whole wheat flour. This disadvantage is negligible if you are unable to consume wheat flour. Technically, you are not losing out.

Is oat flour beneficial for losing weight?

Ragi flour, also referred to as finger millets, is very nourishing. Calcium, phosphorus, iron, and vitamin D are all present in reasonable amounts. This means that ragi flour is beneficial for those who are at high risk of anemia, osteoporosis, and diabetes in addition to those who are trying to reduce additional weight. Notably, ragi flour makes you feel fuller for longer and is gluten-free. It contains a lot of fiber and little fat. Cooked ragi flour is 174 grams and 207 calories. Also read: Baking soda’s role in weight loss: Fact vs. Fiction

One of the best foods to aid with weight loss is oat flour. Due to its high fiber content, you will feel fuller for longer and will not overeat. Additionally, oat flour is a rich source of potent antioxidants, which are known to improve cardiovascular health. Beta-glucan and other crucial nutrients are also present. It should be noted that 100 grams of oat flour have about 389 calories.

Jowar Atta, also known as sorghum, includes calcium, protein, and iron, nutrients that are proven to lower blood cholesterol and heart disease risk. Jowar has more dietary fiber than other cereal grains, which delays your hunger for a longer period of time. Notably, Jowar Atta has 349 calories per 100 grams.

In light of the advantages of all three carbohydrate sources, ragi and jowar flour are preferable to oat flour since they are probiotic and low glycemic. Additionally, neither ragi nor jowar produce inflammation.

Does oat flour work well in baking?

Oat flour was once disregarded as gluten-free due to cross-contamination. It seemed likely that oats and wheat got a chance to mix somewhere along the route, whether they were cultivated in fields surrounded by amber waves of grain or milled at a mill that produced conventional flour. Thankfully, a lot of growers have segregated their facilities and fields today.

Any oat flour will suffice if you’re not particularly sensitive to gluten, but if you have celiac disease (or are baking something for someone who does), it’s crucial to search for gluten-free certification; you can find it prominently marked on the package. However, some people who have been diagnosed with celiac disease will respond to all types of oats. If you are baking for a friend who has celiac disease, always ask before using oat flour because allergies differ depending on a person’s biology.

Oat flour behaves so much like wheat flour that it is worth all of the difficulty. It gives baked items a delicate, fluffy texture and has a moderate flavor that is overshadowed by butter, nutmeg, and vanilla. Here are four suggestions for using it.

1. Oat flour makes zucchini bread, carrot cake, and bran muffins’ dense textures lighter. Try substituting equal amounts of oat flour for 25% of the flour (whether it is all-purpose flour or a gluten-free blend).

2. Oatmeal raisin cookies are not truly oatmeal raisin cookies unless they are made with a small amount of oat flour, which increases their enticingly thick and chewy texture. Use as previously mentioned.

3. White or yellow gluten-free cakes must contain oat flour. These mild cakes bake up as light and fluffy as they should thanks to its absorbent and light nature.

4. Oat flour can be used in conventional baking. Try kneading whole-wheat bread with it. In contrast to normal flour, it prevents the dough from sticking without toughening it if you add too much.

If I don’t have flour, what can I use?

Do you use the measuring cup to scoop your flour? If so, you can unintentionally increase your recipe’s flour content by up to 20%. Scooping adds extra flour because it settles and compacts in the bag or storage container. Drier and crumblier baked foods are the result.

Utilizing a kitchen scale to weigh the flour is the most precise method of measurement. Put a bowl on the scale, tare it to zero, and then add the necessary amount of flour: All-purpose flour weighs 120 grams, or 4 1/4 ounces, per cup.

Use the spoon-in-and-level-off approach if you don’t have a scale: To measure flour, spoon it into a measuring cup, fluff it with a fork to loosen it, and then level it off with a straight edge, such as the back of a knife.

The standard flour is this: It includes a wide range of products, from delicate cakes to chewy pizza dough, and is milled from both soft and hard wheat.

Weigh out equal amounts of bread flour and cake flour to replace all-purpose flour. It is acceptable to measure equal portions by volume (in measuring cups) in the absence of a scale by utilizing the spoon-in-and-level-off technique.

For recipes that call for up to 1 1/2 teaspoons of baking powder per cup of all-purpose flour, self-rising flour can also be used. Make sure to leave out any additional salt in the recipe (self-rising flour has added salt).

Bread flour, which is high in protein, gives baked foods the most structure. It works well with dense loaves like this handmade sourdough.

If you substitute equal amounts of AP flour for bread flour, your baked goods will be less chewy but still very close.

Cake flour may make fast breads, muffins, scones, and cakes into especially light, soft delicacies because it is typically bleached and has a low protein and gluten content.

Making cake flour is simple: Add 2 tablespoons of cornstarch to a 1-cup measuring cup, then add the remaining all-purpose flour and level it out.

Unbleached pastry flour, which lies in between cake and all-purpose flours, creates the ideal balance for baked items that are both flaky and tender, such as pie and tart dough and even some cookies.

Although less common, pastry flour is simple to make: Use a mixture of 2/3 cup cake flour and 1/3 cup all-purpose flour.

This flour, a staple in the South, also contains salt and baking powder. It’s ideal for fluffy pancakes and soft biscuits.

How long is oat flour good for?

How long is oat flour good for? The oat flour should be packaged in an airtight container or resealable plastic freezer bag and kept in the freezer or pantry. The flour should remain fresh for up to three months in the pantry (at a cool temperature). The flour should remain in the freezer for five to six months.

Help You Feel Full for Longer

You can feel fuller for longer by eating oats or foods made from oats, such as organic oat flour. This implies that you can curb your hunger, avoid mindless nibbling, and keep your weight in check.

Reduce Your Risk of Heart Disease

Both soluble and insoluble fiber are included in oat flour, which lowers your chance of getting coronary heart disease or cardiovascular disease. Therefore, including organic oat flour in your diet will aid in preventing the development of heart disease.

Helps Lower Bad Cholesterol

The wonderful thing about organic oat flour is that beta-glucans are present, which lowers harmful cholesterol. Because beta-glucan is a very sticky soluble fiber, it reduces the absorption of harmful cholesterol as it moves through the small intestine.

Normalizes Blood Pressure Numbers

Oats have been shown in studies to lower systolic and diastolic blood pressure, especially in people with mild or borderline hypertension. Therefore, oat flour made from only whole, natural oats can aid in bringing your blood pressure numbers back to normal.

Can you consume raw oat flour?

A friend on AnswerLine posed an intriguing query. A recipe for creating homemade cookie dough ice cream had been given to this person. This acquaintance was happy to read instructions in the recipe that claimed to make the flour used in the cookie dough safe by baking the flour in a preheated 350F oven for 5 minutes on a sheet pan. This friend was aware that raw flour should not be consumed. Did this actually render the flour safe, allowing for the consumption of the cookie dough in the ice cream?

There are other websites on the internet that recommend the same or similar DIY methods to get rid of potential viruses contained in wheat because edible cookie dough is currently such a hot trend. None of the websites, however, are based on research. Although it makes plausible that heating flour in an oven could remove the potential food safety concern, there are no DIY consumer instructions that are supported by research for that notion. Experts in food safety warn against using any of these do-it-yourself techniques since there is NO GUARANTEE that the flour will reach the proper 160F required to destroy food contaminants for an appropriate period of time. Additionally, baking flour may denature the protein strands, producing a less attractive end product.

Flour is not a ready-to-eat product; it is categorized as a lightly processed agricultural ingredient. Wheat can come into contact with dangerous pathogens like E. coli or Salmonella during the growth process through the excrement of wild animals. Pathogens that enter the wheat plant remain there during the milling process with the seed head. Any pathogens in the flour will typically be rendered inactive by baking temperatures when it is used to make baked goods. Uncooked flour still contains hazardous microorganisms that can be consumed and lead to disease or even worse.

So what are the safe “flour” options if one wants edible cookie dough? There are a few simple choices available:

Buy flour that has been heat-treated commercially. Our neighborhood supermarkets don’t frequently carry wheat flour that has been heated. One such brand is Page House, which is accessible online. However, the pricing is a little high.

Replace with oats or oat flour. Instead of taste, flour is utilized in dough to create structure. Oatmeal or oat flour makes a nice substitution because it is safe to consume it raw. Although it can be expensive, oat flour is simple to make by pulsing oatmeal in a food processor or blender. (About 1 1/2 cups of oat flour can be made from two cups of oatmeal.) Oatmeal is a ready-to-eat food since it is made by heating the oat grain to stabilize the oat groats and then steaming it to flatten it into oatmeal.

Eggs are the other component in cookie dough that has the potential to make it dangerous. Either use pasteurized eggs, or don’t use any at all. Eggs can also be substituted with peanut butter.

Here are two recipes that I make with my grandchildren who “love edible cookie dough.”