Q&A for How to Make Oat Flour

Oat flour serves as a versatile substitute in recipes, offering a wide range of possibilities. For instance, a classic oatmeal raisin cookie recipe, inspired by Alton Brown, relies solely on oats, oat flour, and possibly Xanthan gum. While oats provide unique characteristics for recipes, it's important to acknowledge that not all individuals with celiac disease tolerate them well. Some may encounter symptoms resembling gluten exposure despite using purity protocols or certified oats.

Oats pose a challenge for individuals with celiac disease due to the potential for gluten cross-contamination during various stages of production, from farming to processing. Ensuring gluten-free and certified gluten-free oats is crucial to avoid any inadvertent contact with gluten-containing grains. To address this issue, purity protocols for oats were introduced in the late 2000s, emphasizing traceability from seed acquisition to field cultivation and machinery usage. However, some celiacs may still experience adverse reactions even with purity protocols or certified oats, prompting the need for alternative flours.

Almond flour is a common choice in many recipes, but for those with nut allergies or diverticulitis, substitutions become necessary. Exploring options like white bean flour, black bean flour, or even Indian rolled rice known as "poha" provides alternatives that offer distinct characteristics and flavors.

You should add water - tiny bits at a time, and mix until pasty.

Yes! Oat flour is a great substitute and will make your finished product more moist. You'll need to adjust the recipe, however; for every 1 cup (100 g) of all-purpose flour, use 1 1/2 cups (150 g) of oat flour.

You will need to use 3.5 cups of oats to get 2 cups of oat flour. This will also give you about a cup of instant oats.

No, you should wash the oats. It is more difficult to make the flour with unwashed oats.

No, you don't. It's best to just turn the oats into flour as they are without soaking them.