Perfect Oat Flour Crepes Recipe (Gluten Free) – jane at home (2024)

FAQs

Can I substitute oat flour for gluten-free flour? ›

If you want to make gluten-free cookies or brownies, oat flour is a wonderful option. Still, it's best to follow a recipe specifically designed to work with oat flour. You can also use gluten-free flours like sorghum flour, buckwheat flour, or gluten-free 1:1 baking flour as an alternative to oat flour.

How does this swap impact final taste, color and/or texture? Baked goods made with Quaker Oat Flour will have a darker color than those made with all-purpose flour. Oat flour will also bring a subtle sweet cereal and sometimes a nutty flavor.

This can make getting the right ratio of solids to liquids tricky. Oat flour does not rise as much as wheat flour because it is gluten-free, but there are ways you can get around this by increasing the yeast or using another additive.

In other words, multiply the original amount of flour by 1.42. For example, many of my muffin recipes call for 1.75 cups whole wheat flour. To use oat flour instead, multiply 1.75 by 1.42 to yield 2.485, which we'll round up to 2.5 cups oat flour.

The issue is that sometimes oats are produced in the same place as wheat, barley and rye, and then become contaminated with these other grains. Only oats labelled gluten free may be eaten by people following a gluten free diet.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

To help recipes made with oat flour rise properly, you need to use some form of leavener - typically baking powder or baking soda. Using eggs will also help with both binding and leavening in the absence of gluten.

By incorporating oat flour into your recipes, you can meet your recommended daily fiber intake, which in turn helps with weight loss by preventing overeating. High cholesterol is a primary risk factor in heart disease, the number one cause of death in the United States.

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

Is it okay to eat raw oat flour? ›

You can view the full oat flour nutrition breakdown in the tab above. Be sure to check your cookbooks for recipes using this wholesome and nutritious flour and browse our oat flour recipes here. Eating raw oats is generally safe, but may cause digestive issues or increase the risk of foodborne illness.

If you over-blend oats, the flour will get too clumpy, and you won't have good oat flour. However, if you desire, you can leave your oat flour a little course, as I do in this recipe. It will add more texture to your baked goods and is good when you're mixing different flours together in a single recipe.

Blending my own takes less than a minute, and it's so much cheaper than buying it at the store. If I run out, I can blend up more in no time. Read on to find my foolproof method for how to make oat flour, as well as my favorite recipes that use it!

It lends soft and fluffy texture to baked goods, with a mild flavor that takes a backseat to vanilla, nutmeg and butter. Here, four tips for using it. 1. Oat flour lightens the heavy texture of bran muffins, carrot cake and zucchini bread.

Simply total up the amount of flour called for in the recipe and use that amount of the all purpose gluten free flour instead.

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

You can substitute oat flour for up to about a quarter of the flour in a bread recipe, also slightly increasing the amount of yeast in the recipe to help the bread rise. Oat flour is best used in baked goods that don't need gluten to rise, such as quick breads and cookies.