{"id":1935,"date":"2018-02-18T18:22:04","date_gmt":"2018-02-18T23:22:04","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?page_id=1935"},"modified":"2019-07-17T06:48:11","modified_gmt":"2019-07-17T10:48:11","slug":"gluten-free-oat-flour","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-oat-flour\/","title":{"rendered":"Swap\u00a0Wheat Flours for Gluten Free Oat Flour"},"content":{"rendered":"
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How to Swap Out All-Purpose Wheat Flour<\/strong><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

for\u00a0<\/strong>Oat Flour And Other Gluten Free Flour<\/strong><\/span><\/p>\n

Unfortunately, for\u00a0baked foods that need to rise,\u00a0oat flour must be\u00a0<\/span>combined
\nwith other flours and xanthan or guar gums to hold baked goods together.<\/span><\/p>\n

Since oat flour doesn’t contain gluten, you will need to adjust your ingredients to make<\/span>
\n your\u00a0baked items light and fluffy. When making recipes that require yeast, you will need<\/span>
\n to add more yeast if you use oat flour than when you use wheat flour.<\/span><\/p>\n

When making recipes that require baking powder, add 1-1\/2 teaspoons baking<\/span>
\n powder per cup of oat flour. If you are using buttermilk in your recipe, replace the<\/span>
\n buttermilk with 1\/2 teaspoon baking soda for each cup of milk.<\/span><\/p>\n

Oat flour is a perfect gluten-free flour choice when a recipe doesn\u2019t require
\ngluten to rise. It adds a rich, nutty flavor to any recipe. For example,
\nit\u2019s great\u00a0in cookies and makes them even chewier than normal. Also on the plus
\nside,\u00a0oat flour tends to make baked goods more moist than wheat flour. It\u00a0can be
\nequally exchanged in recipes for the following gluten-free flours:\u00a0rice flour<\/strong>,
\nmillet<\/strong>\u00a0flour,<\/strong> and\u00a0sorghum flour<\/strong>.<\/span><\/p>\n

I always grind and sift my organic oats, blend 1-1\/2 cups with 1\/2 cup of tapioca,<\/span>
\nand bottle up 5 cups at a time to have\u00a0 on hand as needed. (You will need to toss the
\nhard kernels that don’t sift).<\/span><\/p>\n


\nOat flour<\/strong>\u00a0is a fine, powdery flour that is made from ground up oats. Oats have been
\na staple cereal <\/span>used in both\u00a0regular dietary consumption\u00a0and livestock feed for thousands
\nof years, and are commonly <\/span>consumed in the form of rolled oats or oatmeal. Oat flour
\npossesses all of the nutritional benefits of oats, <\/span>which includes high antioxidant content,
\nhealthy dietary fiber, and a range of vitamins and minerals.<\/span><\/p>\n

\"\"<\/p>\n


\nHow To Make Oat flour. <\/strong>It is made simply by grinding rolled oats into a fine powder.
\n(I grind my oats. It barely takes a minute in\u00a0my food processor). The resulting flour\u00a0can
\nbe used in <\/span>almost\u00a0any recipe that requires flour in place of gluten cereal powder,\u00a0adding
\na nourishing nutritive\u00a0boost <\/span>or enhancing texture and flavor.<\/span>\u00a0Incorporating oat flour into
\nyour diet can\u00a0improve your health. But you need to be careful to follow the gluten-free
\nrecipes since baked\u00a0goods\u00a0with\u00a0oat flour, may fall apart from softness. Recipes will
\ninclude binding ingredients.
\n<\/span><\/p>\n

\u00a0Availability<\/strong><\/span><\/p>\n

\n

Many people use wheat flour simply because it is available in any grocery store. Oat flour <\/span>
\nis a little harder to find, but it can still be purchased at upscale grocers or in health food <\/span>
\nstores. You can make\u00a0your own oat flour by putting dried oats into your blender and using <\/span>
\nthe pulse setting to chop the oats into a fine powder. 1 1\/4 cups of rolled oats makes one <\/span>
\ncup of oat flour. It takes less than a minute.<\/span><\/p>\n<\/section>\n

Gluten Content<\/span><\/h2>\n

Many people are attracted to oat flour for their baking because it is gluten-free, unlike
\nwheat flour.\u00a0<\/span>Some people avoid gluten because of medical or dietary concerns. Gluten
\nis a protein that makes\u00a0<\/span>dough elastic and baked goods chewy. Without gluten, oat flour
\ncan leave your baked goods heavy\u00a0<\/span>or the item may fall apart. Some cooks remedy this
\nby adding more liquid or rising ingredients\u00a0<\/span>to their recipes.<\/span><\/p>\n

 <\/p>\n

\u00a0Rising Problems<\/span><\/strong><\/p>\n

Since oat flour doesn’t contain gluten, you will need to adjust your ingredients to make
\nyour baked items light and fluffy. When making recipes that require yeast, you will need
\nto add more yeast if you use oat flour than when you use wheat flour. When making
\nrecipes that require baking powder, add 1-1\/2<\/span> teaspoons baking powder per cup of oat
\nflour.
\n
\nMoisture Content<\/span>
\n<\/span><\/span><\/p>\n<\/section>\n

\n

Oat flour tends to make a baked good more moist than wheat flour. It is a
\ngood choice for making cookies and quick breads for this reason. In your cookie
\nand bread recipes, replace up to 1\/4 cup of the wheat flour with oat flour. In recipes
\nother than breads and cookies, you can substitute 1 1\/2 cups oat flour for one cup
\nof wheat flour.
\n<\/span><\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n<\/section>\n

\n

Texture<\/span><\/h2>\n

The texture of wheat versus oat really depends on what type you are using. For example, <\/span>
\na whole wheat flour has a thicker, grainier texture than an all-purpose wheat flour. Similarly, <\/span>
\nsome oat flours are coarser than others because of the milling process. For example, if you <\/span>
\nmake your oat flour at home, it would generally be somewhat coarser than a highly ground <\/span>
\noat flour. Generally, though, oat flour is much lighter and less coarse than a whole wheat flour.<\/span><\/p>\n<\/section>\n

\n

Flavor<\/span><\/h2>\n

Oat and wheat flour have similar flavors, though many will find that an oat flour has
\na heartier <\/span>flavor than all-purpose wheat flour. It is also somewhat sweeter than whole
\nwheat\u00a0flour, so you may consider adding less sweetener to your recipe.<\/span><\/p>\n

Swap Almond Flour<\/strong> or<\/strong> Oat Flour for White Flour<\/strong> \u2013 I rarely ever use regular<\/span>
\n flour anymore, because there are so many more nutrients and health benefits<\/span>
\n from oat flour and almond flour than bleached refined flour. Sometimes I will mix<\/span>
\n half and half. I love making Pumpkin Oat Waffles with oat flour, or Banana Nut<\/span>
\n Muffins with almond flour. This is another easy 1:1 ratio swap!<\/span><\/p>\n


\nRegular Flour vs. Coconut or Oat Flour<\/strong>A major benefit of choosing
\ncoconut flour for your baking instead of regular,\u00a0<\/strong>processed white flour
\nis that coconut flour has a lower glycemic index,<\/strong> and
\nit won\u2019t lead to blood sugar highs and lows.\u00a0It\u2019s one of my favorite gluten-free
\nflours.It’s a perfect gluten-free flour choice when a recipe doesn\u2019t require<\/span>
\n gluten to rise, such as bars and cookies. It does soak up more moisture than<\/span>
\n flour, so use 1\/4 less than the flour\u00a0recipe. Watch the wetness of your batter.<\/span><\/span><\/span><\/span><\/span><\/span><\/span>\"\"<\/section>\n
<\/section>\n
<\/section>\n
<\/section>\n
Tapioca Flour<\/strong>\u00a0(how to make your own<\/a><\/span>), can lighten up the baked
\ngoods and can add moistness to them. It does not contain
\ngluten. The light texture and mild buttery, sweet flavor makes it
\nideal for baking.<\/span><\/span>Potato starch<\/strong> can be a good substitute for millet flour in
\nmuffins and cakes.<\/span>
\nIt can lighten<\/span> up the baked goods and can add moistness to them. You may
\nuse about 1 cup of starch for <\/span>every two cups of rice flour, but this may vary
\naccording to the recipe.<\/span>You may add about <\/span>1 teaspoon of xanthan gum <\/strong>
\nor guar gum<\/strong> to every 2 cups of flour.<\/span>Sorghum Flour<\/strong> – Both sorghum (also known as milo) and millet have a sweet\u00a0flavor.
\nWhen combined with some other gluten-free flour, it can impart a desirable flavor
\nand texture to baked goods.<\/span><\/section>\n
<\/section>\n
You can substitute oat flour for millet flour,<\/strong> as it has a nice consistency. It<\/span>
\n makes\u00a0very good baked goods. It can work better than most other gluten-free<\/span>
\n flours. Make\u00a0sure it is a certified gluten-free oat flour.<\/span><\/p>\n
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<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Although millet resembles wheat<\/strong> in appearance and texture, it does not contain<\/span>
\n gluten. The light texture and mild buttery, sweet flavor makes millet flour ideal for<\/span>
\n baking. Moreover, it is a good source of fiber, protein, important minerals like<\/span>
\n manganese, phosphorus, and magnesium, and essential amino acids. It lends<\/span>
\n cake-like crumb and a sweet and nutty flavor to baked goods.<\/span><\/p>\n

It is a perfect\u00a0substitute to traditional wheat flour. Experts often replace up to
\n25% of the flour in recipes with millet flour for added nutrition. It is not healthy
\nto over indulge in millet flour baked goods.Those who are diagnosed with goiter,
\ncannot incorporate millet in their diet. They may also find the list useful.<\/span><\/p>\n

If you are preparing a new dish referring to a gluten-free recipe, and<\/span>
\n the recipe calls for millet flour, which you don’t have on hand, don’t panic.<\/span>
\n Here are ten alternatives to get you through this difficult time.<\/span><\/p>\n

 <\/p>\n

Spelt Flour<\/span>
\ncan be substituted in equal\u00a0<\/span>amounts\u00a0for whole-wheat or all-purpose<\/span>
\n flour in most recipes
\n<\/span><\/strong>
\n<\/span>Unlike gluten-free oat flour, spelt flour does\u00a0contain some gluten (which is why it
\ncan be substituted for all-purpose flour so easily), but it does seem to be digested
\nbetter\u00a0than wheat or all-purpose flour for a lot of people.<\/span><\/span>
\n<\/span><\/strong><\/span><\/p>\n

Spelt flour<\/strong>, on the other hand, is a\u00a0mild-flavored whole-grain flour that can be
\nsubstituted in equal amounts\u00a0for whole-wheat or all-purpose flour in most recipes.
\nSometimes you may use a little less spelt flour because it\u2019s more water-soluble.
\n<\/span><\/p>\n

Continue to Learn More Health Benefits Of Oat Flour<\/strong><\/p>\n

\n
\u00a0We wish to thank these good folks for some of this information.
\nbaking with oat-flour<\/a><\/span><\/section>\n<\/section>\n

\"\"<\/span><\/a><\/p>\n<\/section>\n<\/section>\n

 <\/p>\n

\n
<\/section>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

How to Swap Out All-Purpose Wheat Flour for\u00a0Oat Flour And Other Gluten Free Flour Unfortunately, for\u00a0baked foods that need to rise,\u00a0oat flour must be\u00a0combined with other flours and xanthan or guar gums to hold baked goods together. Since oat flour doesn’t contain gluten, you will […]<\/p>\n","protected":false},"author":1,"featured_media":1958,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-1935","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=1935"}],"version-history":[{"count":25,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1935\/revisions"}],"predecessor-version":[{"id":4072,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/1935\/revisions\/4072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1958"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=1935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}