Whole grain oat flour is a great substitute for individuals with allergies to wheat or anyone interested in low-fat cooking. Oat flour retains moisture in baked goods, which reduces the need for additional fat. It is also helpful for adding fibre to the diet by replacing some or all of the refined flour in baking recipes. Oat flour is typically found in health food stores or well-stocked supermarkets, but making your own is less expensive. This oat flour recipe yields approximately 1 cup of nutritious oat flour, but it may be doubled or tripled for a larger batch if necessary.
Set-up the blender or food processor on a flat, steady surface. Plug in the appliance and remove the lid if necessary.
Fill a 1-cup measuring cup and a 1/4-cup measuring cup with rolled oats. Use your fingers or the flat side of a butter knife to sweep off any excess oats so they are level with the top of the measuring cups.
Pour the rolled oats into the food processor or blender and secure the lid in place. Blend or process on low speed in 30-second increments.
Check every 30 seconds and stir to remove any oats that may be stuck to the sides of the container. Continue blending or processing until the oats are the same consistency as flour.
Transfer your whole grain oat flour to an airtight container and store in a cool, dry place until ready to use. Use within 30 days and discard any unused portion after this time.
Use your homemade whole grain oat flour in any recipe that calls for wheat flour. Substitute approximately 1 1/3 cups of oat flour for every 1 cup of wheat flour. If you're using oat flour to increase fibre intake, simply replace 1/3 of the refined flour in a recipe with an equal amount of whole grain oat flour. Non-wheat flour typically performs best when baked in smaller servings, such as cookies or muffins. If you want to use only oat flour in a recipe, try to bake it in smaller muffin-sized servings rather than a large loaf or cake.