Recipe: How to Make Ground Oat Flour and Uses for Oat Flour (Quaker Oats, 1981)

HOW TO MAKE GROUND OAT FLOUR

Place 1 to 1 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked) in blender or food processor. Blend or process for about 60 seconds.

Store in tightly covered container in cool dry place up to six months.

Makes about 1 cup Ground Oat Flour

HOW TO USE OAT FLOUR:

Use for baking, breading, thickening or dredging and browning. When used in baking, substitute up to but not more than 1/3 of the all-purpose flour called for with oat flour.

Ground Oat Flour is different from the all-purpose flour you're probably used using. Smell it. Wholegrain oat flour has a sweet aroma and a nutty fresh flavor. Feel the texture. You can actually see the tiny pieces of germ and bran. Please don't sift, or you'll lose those important nutrients and food factors.

Baked goods made with Ground Oat Flour tend to be heartier, more tender, sometimes a little crumbly. Like oats, Ground Oat Flour is deeper in color than all-purpose flour to begin with, so don't be concerned if your wholegrain foods look a little different from the ones you're used to.

Ground Oat Flour and wholegrain oats can be used to thicken soups, gravies, sauces, stews and puddings. Ground Oat Flour can be substituted directly for all-purpose flour when thickening. Because it is a wholegrain, Ground Oat Flour is not as highly refined as all-purpose flour. White sauces will tend to have a creamier color and not as smooth a texture. Gravies, cheese sauces, soups and stews will not look or taste very different but will be more nutritious. One advantage of thickening with wholegrain oats or Ground Oat Flour rather than all-purpose flour is that you can use it in both cold or hot liquids.

In recipes such as muesli or pudding, the wholegrain oats thicken cold liquids as they chill several hours or overnight. When Ground Oat Flour is used to thicken hot liquids, such as in cheese sauce or chowder, it is a direct substitute for all-purpose flour.

From: Recipelink.com
Source: Recipe booklet: The Quaker Oats Wholegrain Cookbook, January 1981