Here at KaleJunkie I’m taking it back to the basics today to help you elevate your pantry and come up with a few ingredients that you’ll need to make my recipes. This is a new series that I’m so excited to share with you, because so many of you have been asking for it! From DIY flours to vegan eggs and so much more, I’ll be walking you through a few simple steps to creating pantry staples for way less than you can find them in the grocery store.
For the first post in this series, I wanted to start with an ingredient that you’ll see in many of my recipes on here: oat flour! This versatile, gluten-free flour helps to keep your baked goods light and fluffy, unlike some gluten-free flours that can make your baked goods dense. And, I’m not sure about you, but every time I go to my pantry to make something with oat flour, I’m all out – but I almost always have rolled oats on hand!
Low and behold, oat flour consists of just one simple ingredient: rolled oats. Oats are gluten-free. However, if you have a gluten allergy/intolerance, be sure that your package states that they are gluten-free, to avoid cross-contamination with other products that do contain gluten.
To make oat flour, place your oats into a blender or food processor and pulse until the oats form a smooth, flour-like consistency. This process should take about 30 seconds. How easy is that?!
It’s important to note that while oat flour is a gluten-free flour substitute, it is NOT a direct replacement for all-purpose flour. It should only be used when a recipe specifically calls for it, otherwise the flour-to-liquid ratios will be totally off.
One cup of rolled oats yields approximately ¾ cup of oat flour, so it’s important to note that it’s not a direct 1:1 ratio. Therefore, when making oat flour for a specific recipe, you’ll want to use slightly more oats than flour needed.
Like all flours, it’s best to store it in an air tight container and keep it in the refrigerator. This will help maintain the freshness and also keep the bugs out! Your homemade oat flour will last for up to 3 months. In the freezer, it should stay for 5 to 6 months.
Here are a few of my recipes that call for oat flour!
Have you ever tried making oat flour before? If so, comment below and tell me what your favorite way to use it, is!