How to Make Oat Flourby Mary Ann Romans | More from this Blogger 12 Apr 2009 08:36 AM Oats are still pretty inexpensive around here, especially when you consider all of the nutritional value that they contain. Oat flour is also gluten free in and of itself. Buying oat flour at the grocery store or specialty store can be quite expensive. This is because there isn't as much demand of oat flour, making it a specialty item. You are much better off making it yourself. While oat flour won't behave like wheat flour, you can use it in baking when you combine it with wheat flour (white or whole wheat). If flour prices are getting a bit to high. lower the cost of your homemade baked goods by substituting homemade oat flour that you can make yourself. it will also boost the nutrition including your intake of soluble fiber. boosting nutrition is so important when your food budget may not allow for the healthiest food choices. To make your own oat flour just pour some oats into a blender or food processor and make the machine work until the oats turn to powder. That is it. Use whole oats to get the most nutrition. Then stretch your regular flour or bread flour with some oat flour. The amount to substitute will depend on the recipe. You can check a bread making book out of the library or just experiment with a little bit at a time. You can also use the oat flour to make "granola" bars, as a filler in meatloaf or to coat chicken. Store any leftover oat flour in a airtight container for later use. And here is an extra use for the oat flour. Combine it with some water to make a paste. then use this paste to sooth skin irritation, such as eczema, insect bites or a mild burn. Will you try making your own oat flour? Mary Ann Romans writes about everything related to saving money in the Frugal Blog, creating a home in the Home Blog, caring for little ones in the Baby Blog and now relationships in the Marriage Blog. You can read more of her articles by clicking here or subscribe to the blog using the subscription box on the right. Favorite Deal Websites: Related Articles: YouTube Depression Era Cooking Ideas for Cooking from Your Stockpile Flattening Your Freezer Cooking Incorporating Freezer Cooking into Your Life Making Your Freezer and Crock Pot Work Together Things to Do with Expired Coupons A Guide to Salvage Grocery Shopping A Guide to Salvage Grocery Shopping 2 Five Little Grocery Shopping Tricks: Shelf Placement Coping with the Grocery Shrink Ray Adjusting Your Price Book with Escalating Grocery Costs Coping with No More Coupon Inserts New Grocery Shopping Techniques Five Little Grocery Shopping Tricks: Hide and Seek Learn more about Mary Ann Romans  Mary Ann Romans is a freelance writer and mother of three children. She lives in Pennsylvania with her husband, the kids and a 16-pound cat. Relevantfrugal tags User Comments AuntJamelle (125) 17 Apr 2009 10:40 AMI actually tried this the other day for a recipe that called for a 1/2 cup of oat flour. The one thing that I noticed was that the oats did not seem to process easily. I have a heavy duty Kitchen Aid Food Processor that is almost brand new - so I don't think the blades were dull or anything. Maybe it just takes a long time to get to the powder stage? I let it run for a couple of minutes and just stirred it in the recipe as it was, without all of it being powder - it didn't matter to me for that recipe. I wasn't using old fashioned oats you have to cook - they were the instant kind. This might also make a difference? sjsfrancine (5) 05 May 2009 09:30 AMI understood that oats are not gluten free...you can purchase a gluten-free variety of oat flour, but oats have gluten. Anyone else out there know this?  Dale Harcombe |
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