Hi Bold Bakers!
Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Oat Flour, Almond Flour and Chickpea Flour. Last week, I shared a Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart.
You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.
It’s great to know how to make your own ingredients just like this flour. Whether certain ingredients are available in your county or you find you are just plain out of an ingredient remember you can actually make a lot of them yourself. In my Bold Baking Basics series you can find out how to make many ingredients like cake flour, brown sugar, self raising flour and much much more.
Important Note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes, etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.
How to Substitute Oat Flour:
Substitute 1 cup of regular white flour for 1 1/3 cup Oat Flour. Note if it seems too stiff then use less and also you can add more liquid.
Easily learn how to make oat flour. Whether you eat gluten free or not, oat flour adds a lovely taste and texture to your baking.
- Rolled oats (not steel cut oats)
Using a high powered blender blend the oats for roughly 2 minutes until fine and the consistency of flour.
Sieve the oat flour to remove any lumps of oats.
Store in a labeled airtight container for 8 weeks or even in the fridge
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