Oat Flour Recipe

🧂 Ingredients

• Old-fashioned oats

  steel-cut oats, or quick-cooking oats (certified gluten-free if needed)

Instructions

• 1 Oat flour can be prepared in small batches as needed or made in larger
  quantities for future use. To begin, fill a high-powered blender or food
  processor no more than halfway with oats. Keep in mind that the yield varies
  depending on the type of oats used—old-fashioned and quick-cooking oats produce
  a 1:1 ratio of oats to flour, while steel-cut oats will yield approximately
  twice the amount of flour per cup.
• 2 Process the oats on high speed until they transform into a fine, powdery flour,
  typically within 20 seconds to a full minute. If the oats are not blending
  efficiently, particularly in a blender with a wide base, add more oats to
  improve traction. The flour should have a soft, powder-like texture with only a
  slight graininess; if any visible oat fragments remain, continue blending until
  fully refined.
• 3 For storage, transfer the freshly ground flour into an airtight container
  labeled with the date. Stored in a cool, dry place, it will maintain freshness
  for up to three months. Since oat flour contains natural oils from the whole
  grain, its shelf life is shorter than that of refined flours.

Nutrition Info