How to make Oat Flour at Home? (Healthy, Gluten-free)

• Food: Oat Flour
• Writer: Lizzie Green
• Content-Type: Food Blog

Let’s talk about oat flour for a moment. Oat flour is a nutrient-dense whole grain flour made from, you guessed it, oats.

Oat flour has a delicate texture and a subtly nutty flavor. Plus, if you use certified gluten-free oats, oat flour is gluten-free.

One of the most common inquiries I get about baked goods recipes is, “Can I use oat flour?” This question reveals a couple of things to me:

• Traditional flours are difficult to come by in supermarkets.
• Oat flour is becoming more popular.
• You’re interested in learning more about how oat flour works.

So today I’m going to show you how to create oat flour. I’ll also show you how to use oat flour as a substitute for the greatest results. Some recipes call for oat flour more than others.

There are even dishes developed expressly for oat flour, such as my all-time favorite waffles. Soon, I’ll be sharing more healthy recipes that incorporate this fantastic flour!

Oat Flour

You won’t believe how simple it is to create oat flour. Simply place oats in a blender or food processor (affiliate links). Blend until the oats are finely ground flour. More information can be found in the recipe below.

What types of oats can be used to make oat flour?

You can use steel-cut oats, quick-cooking oats, or even old-fashioned (rolled) oats. Steel-cut oats require more blending time and yield twice as much flour per cup due to their density.

How to Make Oat Flour Substitute

You’ll have the best luck replacing oat flour for all-purpose or whole wheat flour in fluffy baked items if:

1. Eggs are used in this recipe to help bind the components together. Gluten is a protein that gives baked foods their shape. Eggs also provide some structure and help compensate for the lack of gluten. Even when using eggs, baked items prepared with oat flour are more delicate than those created with gluten. It’s riskier to use oat flour and egg replacements like flax eggs instead of regular eggs, but it often works.
2. By weight, not volume, you replace the “normal” flour with an equivalent amount of oat flour. A kitchen scale comes in handy at this point. All-purpose and whole wheat flour are substantially heavier than oat flour. You won’t use enough oat flour if you use one cup for every cup of ordinary flour, and your baked goods won’t rise as high as they should.

What if you don’t have a scale? If you raise the flour by 42 percent, you can measure by volume (with measuring cups). To put it another way, double the original flour amount by 1.42. Many of my muffin recipes, for example, ask for 1.75 cups of whole wheat flour. To substitute oat flour, multiply 1.75 by 1.42 to get 2.485, which we’ll round up to 2.5 cups.

For your convenience, I’ve included some measurements:

• 1 cup of old-fashioned oats or quick-cooking oats (scooped and leveled) weighs 100 grams and yields a little over 1 cup of oat flour (spooned into cups and leveled)
• 1 mug (scooped and leveled) The weight of 176 grams of steel-cut oats generates exactly 2 cups of oat flour (spooned into cups and leveled)
• 1 cup (spooned into cups and leveled) All-purpose or whole wheat flour (spooned into cups and smoothed) weighs 125 grams, whereas oat flour weighs 88 grams.

Another tip: let your batter rest for 10 minutes before using it to make pancakes or waffles. This allows the oat flour to absorb moisture, resulting in a thicker, more uniformly blended batter—and a superior end result.

Is it true that oat flour is gluten-free?

Yes, if you use certified gluten-free oats to produce oat flour (or buy certified gluten-free oat flour at the store), oat flour is gluten-free.

Because oats can be cross-contaminated by grains growing in surrounding fields or tainted in the facilities that process and package them, it’s critical that they’re gluten-free. Gluten-free oats have been tested and proven to be gluten-free.

A small percentage of patients with celiac disease or gluten sensitivity (about 10% to 15%) are also sensitive to avenin, a protein present in oats.

As a result, not everyone who follows a gluten-free diet should use oat flour. Always pay attention to your body and seek advice from your healthcare specialists.

Oat Flour (Homemade)

Learn how to create oat flour from scratch! It’s a piece of cake. You’ll also need a blender or food processor, as well as old-fashioned (rolled) oats, quick-cooking oats, or steel-cut oats.

One cup of old-fashioned or quick-cooking oats yields around one cup of flour, but one cup of steel-cut oats gives approximately two cups of flour.

INGREDIENTS

• Old-fashioned oats, quick-cooking oats or steel-cut oats (certified gluten-free if necessary)

INSTRUCTIONS

1. You can produce oat flour on a case-by-case basis or prepare a larger amount to freeze. Fill half of your blender or food processor with oats. Remember that 1 cup of old-fashioned or quick-cooking oats gives around 1 cup flour, whereas 1 cup of steel-cut oats yields about 2 cups flour.
2. Blend for 20 to 1 minute, or until the oats have converted into a fine flour. (If you’re using a blender with a broad base, you’ll need to add extra oats if it’s not obtaining enough traction to blend smoothly.) When the flour feels like powder with a slight texture, it’s done (it should not feel like sand). Blend for a little longer if you observe any larger oat flecks.
3. Extra flour can be kept for up to three months in an airtight container with a label. Whole grain flours do not last as long as refined flours since they include good-for-you natural oils.