How to Make Gluten-Free Oat Flour
Making Gluten-Free Oat Flour is so simple to make, don't waste your money on store bought! This easy heart-healthy flour is great for pancakes, waffles, muffins, and more.
Servings: 1 cup and 1 tbsp
Calories: 307kcal
Ingredients
- 1 cup old fashioned rolled oats
Instructions
- Pour rolled oats into the food processor and secure the lid. Turn on the food processor and pulverize the oats until they reach a powdery consistency.1 cup old fashioned rolled oats
- Turn off the food processor and use immediately or transfer to an airtight container.
Notes
Storage
- Leftover oat flour can be stored in an air-tight container in a cool, dry place for up to 3 months.
- Use organic oats if you can. According to EWG, glyphosate is often found in non-organic oat-based products.
- Ensure that your blender or food processor is clean and dry before adding the oats. Moisture can cause the oats to clump.
- Use rolled oats or old-fashioned oats because they are easier to blend into a fine flour than instant oats.
- If using oat flour instead of all-purpose flour, note that 1¼ cup of unpacked and leveled oat flour replaces 1 cup of all-purpose flour.
- Since oat flour has a high level of soluble fiber, you may need more liquid or fat to yield similar results as a replacement for all-purpose wheat flour.
Nutrition
Calories: 307kcal | Carbohydrates: 55g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 294mg | Fiber: 8g | Sugar: 1g | Calcium: 42mg | Iron: 3mg
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