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Oat flour


By ChefBliss.com (Visit website)



One of my favorite ingredients is Oat Flour. I buy it in bulk (for the best price) and use it anytime I am using flour. I heard about oat flour about two years ago, or I should say the health benefits of oat flour. It's high in fiber and protein, which I love. One third cup gives you 4 grams of fiber and 7 grams of protein versus 1 gram of fiber and 3 grams protein in all-purpose flour. Because it is made from oats and contains little to no gluten, if you use it alone in breads and other baked goods they will not rise. This is a small fact I learned the hard way!

On most Sundays we make pancakes or waffles for breakfast. I have been experimenting with many recipes, both found and created, and for best results I usually use a mixture of half oat flour and half all-purpose flour. We tried using whole wheat pastry flour and all-purpose as one recipe suggested, but found that the flavor was rather bland. With the oat flour we get a more natural sweetness, if you will, and better overall flavor.

I make my pie crust with oat flour. I make pizza dough with an oat flour/all-purpose combination. It doesn't rise as much but it's still delicious. Whenever I cook with flour I try to incorporate it. I am still experimenting with it but so far I've enjoyed everything I've made with it.

Next on my list to try is white rice flour and brown rice flour. What flours have you tried, how do you use them, and what do you think of the results?

*Live in the Portland area? The Chinook Book has a coupon for 50% off one organic item at Bob's Red Mill store. I was able to buy a 25 pound bag for $9. They also have a coupon for breakfast in the book. Might make the trip worth it! (p.s. don't get the french toast). I divvy up the bag into foodsaver (vacuum pack) bags and even freeze some of it, so it will last through the last flake.

Enjoy!






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