Ingredient Review: Oat Flour

Oat Flour-

I recently began incorporating oat flour into my vegan, gluten-free baking as an alternative to traditional flour. I can say it’s quite interesting to observe how it differs from other flour substitutes. One of its main characteristics is the way it can become gummy, and when used in baking, it acts as a natural caking agent, helping to bind ingredients together more effectively.

The process of actually making oat flour is very simple and straightforward: just put the desired weight amount of oats into a high-speed blender and blend until it transforms into a semi-fine powder. The key factor to be mindful of is avoiding over blending, as this can cause the oats to become gummy and start clumping together, which can affect the texture of your final product.

The oats get blended for about one minute

When blending the oats make sure to keep an eye on the texture as the blender makes the oats warmer and will cause them to get all gummy and congealed.

Muffins

The most recent recipe that I made, which specifically called for oat flour, was a batch of vegan gluten-free muffins. I followed a vegan gluten-free recipe from elavegan.com for blueberry muffins, but I decided to switch out the blueberries for dairy-free chocolate chips instead. The muffins turned out great, with a moist texture and rich flavor that perfectly complemented the oat flour base.