Post Punk Kitchen Forum

Hello, I'm new so please be patient with me until I get the hang of this forum. I would like to try some other flours besides whole wheat & wondered if anyone has used oat flour with any success?

Many people have used it successfully for many things but I think you'll need to be more specific. What are you trying to do with it?

I am interested in using it for any replacement for whole wheat flour or regular flour, which is still wheat. What about in pizza crust or baked goods? Or even in crepes -I never seem to see it used anywhere - do you have any suggestions?

There's no one flour that replaces wheat flour (except for spelt I guess, but that's not much different as it still contains gluten) for things like pizza crusts. Typically you want to use a blend of flours like the bob's red mill gluten free blend or your own mixture and you often need to add xanthan or guar gum as a binder since there's no gluten free flour that has the same binding power.

Here are a couple typical gluten free pizza dough recipes -

http://www.vegetariantimes.com/recipes/11105?section=
http://www.vegetariantimes.com/recipes/11104?section=

Vegimator - thank you very much! I'll have to try those 2 recipes out!

I've tried a couple GF cookie recipes using oat flour, but they've always turned out soft, dry & gritty... not my thing. I personally don't recommend subbing oat flour for wheat in baked goods. However, I used it to thicken my thanksgiving gravy last year and that worked well!

I use oatmeal (old fashioned, not flour) along with ww flour in my whole grain bread. I used to do 50/50, but that isn't working as well in my new breadmaker so I'm currently using 4 parts ww, 1 part oatmeal.

I also use chickpea flour a lot in savory dishes, quiches, etc. - and instead of polenta sometimes. Also as a thickener instead of cornstarch and in gravies. Rice flour works well in gravies too.

Also, there are lots of gluten-free cookbooks and baking books out there. A website (and book) that promotes lots of other flours: http://www.vegfoodandfit.com/?page_id=47

i use oat flour all the time. it's really great mixed with a little chickpea flour for rouxs. i also mix it with sorghum flour for baking.
xo
kittee

Thanks everyone, for the tips on using oat flour. I'll do some further research about it as well as the other flours mentioned.

Also beware that people with coeliac disease can't have oats: http://celiac-disease.com/the-truth-abo ... -and-oats/

^some people with celiac can't have oats. others are fine with gf oats.
xo
kittee

yeah I accidentally left out the word some