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. 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.
This is probably one of the easiest recipes you will find. It's a piece of cake. You'll 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.
Cook Time: 3 Mins
- Steel-cut oats, quick-cooking oats, or old-fashioned oats (certified gluten-free if necessary)
- 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 old-fashioned or quick-cooking oats gives around 1 cup flour, whereas 1 cup steel-cut oats yields about 2 cups flour.
- 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.
- 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.
167 Calories / 7.3g Protein / 3g Fat / 28.5g Carbs