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

FAQs

What happens if you use oat flour instead of all-purpose 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.

To replace 1 cup of all-purpose flour, you'll need to multiply that by 1.4 to get a similar weight of oat flour. For example, if a cookie recipe calls for 1 1/4 cups of all-purpose flour, you'll need to multiply that by 1.4 to get the correct amount of oat flour to use.

Homemade Oat Flour

It's so easy. You'll need old-fashioned (rolled) oats, quick-cooking oats or steel-cut oats, plus a blender or food processor. One cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.

Making homemade oat flour couldn't be easier! All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender. Place the oats in the blender or food processor and blend until they form a fine flour, stopping to stir occasionally. That's it!

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.

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.

If your recipe calls for 1 cup of regular white flour, substitute it for 1 1/3 cup of oat. If the batter or dough seems too stiff, add a little more liquid. Get the full recipe down below.

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.

Even better is to add some Gluten Flour in a ratio of 1 tablespoon of Gluten Flour per cup of Oat Flour.

1 cup of rolled oats equals about 3/4 cup oat flour, so you'll need a bit more rolled oats if you need a full cup of oat flour in your recipe.

Is it cheaper to make your own oat flour? ›

Making oat flour at home is super easy and MUCH cheaper than buying a package of it at the store. If you have a good strong blender (like a Vitamix, Blendtec, or even a Ninja), you will be able to make your own oat flour. Remember that when you ground down the oats, the volume you have left will be less.

Your homemade oat flour will last about 3 months stored in a cool area in your pantry or up to 6 months when stored in the freezer. Make sure you're placing the oat flour in a sealed plastic bag or an airtight glass container, such as a large mason jar or Tupperware.

Oatmeal and oat flour are identical in nutritional makeup and flavor because they're made from the same initial ingredient: whole oat groats. The main difference between meal and flour, though, is how finely the original ingredient has been ground. Meal is coarser and has more texture, while flour is pure powder.

Once opened, oat flour will last up to 18 months when properly stored. Shasteen recommends storing oat flour in an airtight container or tightly sealed jar in a cool, dry place, ideally in the refrigerator or freezer.

Oat flour is flour that's been made from ground oats. It is a whole grain, naturally gluten-free flour that has a slight sweetness when it's used in baked goods (another reason I love 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.

You can purchase it or easily make it on your own by pulsing dried oats in a food processor or blender until they become a fine powder. Oat flour does not rise the same way that wheat flour does. You will need to use extra baking powder or another leavening agent to ensure the proper rise of your end product.

You can substitute ¾ cup of all-purpose flour for each cup of oat flour. The only downside of all-purpose flour is that it is made from wheat, and therefore not gluten-free for anyone with a sensitivity or intolerance to gluten. Five-star chefs. Step-by-step coaching.

With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.