A simple way to make gluten-free oat flour at home using whole rolled oats. Oat flour has a slightly nutty flavor perfect for both sweet and savory baking applications. Our favorite is our rich gluten-free banana bread made with oat flour and brown sugar.
Once you have made your oat flour be sure to check out our list of the best oat flour recipes for both savory and sweet ideas.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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I find making oat flour at home easier than buying store-bought. First off, it is much less expensive. I only need to have oats on hand which saves cabinet space.
I make exactly what I need for the recipe I am making. If I have leftover flour I use it in breading or batters, like for our gluten-free chicken nuggets recipe.
⏲️ Making Oat Flour
Your oats should be dry, fresh oats work best so check the best buy date on your packaging.
Place 2 cups of whole oats into your food processer. Pulse the oats until they are ground into a powder-like consistency. This process should take about 60 to 90 seconds.
Always stir to ensure that all the oats have been finely ground. Pulse until again, if needed.
Oats do not contain gluten but are often cross-contaminated. Oat flour made from gluten-free certified oats is gluten-free.
It is not recommended to substitute oat flour for wheat flour in a 1:1 ratio because it lacks the gluten needed for self-rising recipes. See our section on how to substitute oat flour below.
Oat flours do not last as long as regular flours due to oils in the oats. Stored in an airtight container for up to 3 months.
Use old fashion oats, rolled or steel cut, to make oat flour. Do not use quick cooking oats to make homemade oat flour.
💭Substituting Oat Flour in Recipes
- Do not substitute one for one. Replace no more than ¼ of the total flour with oat flour.
- If using oat flour in a gluten-containing (i.e. all-purpose or wheat) recipe that uses yeast increase the yeast by 15%.
- When using oat flour in gluten-free baking add additional xanthan gum.
- When replacing oat flour for regular flour in recipes go by weight not volume. A small kitchen scale is helpful.
- Oat flour substitutes better in recipes that have a binder and fat, like eggs and oil.
- As will all gluten-free baking the batter needs to rest before using to allow the flour to hydrate a bit.
Here are some of our favorite recipes using oat flour.
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Homemade Oat Flour
- 2 cups old fashioned oats certified gluten-free, if needed
- Scale up or down the recipe as needed
- Store extra flour in a labeled air-tight container for up to 3 months
- Recipe is gluten-free only when certified gluten-free oats are used
- Use whole or steel-cut oats. Quick-cooking or instant oats should not be used to make oat flour.