Tuesday, April 15, 2014

How to Use Oat Flour in Gluten-Free Baking

Using oat flour in gluten-free baking requires knowing how to manage the substitution of gluten-free flour with traditional flour recipes. Substituting oat flour needs to be done properly to make sure you still have tasty recipes. This can be done by following these steps. Does this Spark an idea?



    Locate a gluten-free cookbook or find recipes on the Internet that have already substituted oat flour with traditional wheat flour. A popular site is Ellen's Kitchen.


    Study the recipe so you understand what is required of you to pull off a wonderful pastry, bread, biscuit or sponge cake with oat flour.


    Purchase oat flour as fresh as you can possibly find it. Your favorite health food store carries it. Or, perhaps, your supermarket might carry the product, especially if you shop at a more specialized market or a whole foods market.


    Realize gluten-free flours on the most part absorb more water than traditional flours and lack the vigor texture of typical gluten counterparts. Have that in mind while you apply oat flour to your recipes.


    Mix the oat flour to the wet ingredients as gently as possible in the shortest amount of time. You want to take care and not work the carbon dioxide and oxygen from the oat flour.


    Place the mixed ingredients in the oven as fast as possible, so as to get the most out of the rise in your oat flour.


Post a Comment