Make Your Own Oat Flour. Why not? It’s Gluten-Free, Rich in Fiber & Whole Grain Deliciousness!  

One of the greatest ways to make your baked goods both gluten-free AND more nutritious is by using organic, non GMO, oat flour instead of all purpose white flour. If you’ve never baked with oat flour, you’re missing out.
Oat flour is delicious! It taste and consistency is very close to all purpose white flour, but it’s a healthy whole grain. Because it is “whole” and not stripped to make it”white ” it still contains all of the healthy fiber and protein a whole grain is intended to have.

In turn, the whole grain goodness of this whole food will promote satiety and stabilize your blood sugar levels so you can bet on healthy. Not to mention, working with oat flour can give your baked goods a nice nutty flavor and a luxurious chewy texture. I just love to use oat flour in my fresh baked cookies and cheery chocolate  brownie recipes.

Another benefit to using oat flour is you only need to use 3/4 of cup for every cup of white flour. Are those of us who count calories, and pennies… it all adds up.

Cookie recipes can exchange for every 2 cups of flour, use 1 1/2 cups oat flour. Remember to also store in a cool dry place, air tight. Oat flour can stay fresh up to 3 months on your shelve, or up to 6 months frozen. I always process more than I think I need too. Especially if I am processing on the spot to add to a recipe immediately. Once you turn oats into flour, the dust settles and volumes will become a smaller. You’ll generally end up with about 3/4 of the volume of oats than what you began with. Good to keep that in mind.

You can purchase oganic oat flour, but making your own has a much better cost- benefit analysis.

🚨 Read this – it’s important: 

Rolled oats are not always 100% gluten free. Small amounts of wheat can get mixed in because the equipment used to process them is also used to process wheat. This can make a dangerous difference for people with Celiac disease and very uncomfortable for those suffering from gluten intolerance, so – please be sure to use oats that are advertised as gluten-free to fully protect those with Celiac disease. I am not a Gluten free expert, but I know someone who is. If you think you, or anyone in your family is suffering from gluten intolerance – and needs help, contact my good friend and colleague, Chef Amy Fothergill, “The Family Chef.” Just don’t forget to tell her you are friends with Chef Gigi.


Organic, Gluten-Free, Whole Rolled Oats *Please do not use instant oats, or flavored oats.

Making Oat Flour

1-Measure out a portion of oats. Always use more oats that what you are expected to scale. The oats, once processed will settle. The type of oats traditionally used for oat flour are, “rolled oats.” Do not use oats that have been flavored. Steel-cut oats are ok.

2- Process in batches- add oats to fill only 1/2 of your your food processor or blender. Pulse for 30 to 60 seconds or until the oats reach a fine, powdery consistency.They should look a lot like traditionally processed flour when completed.

3- Unplug processor. Open lid, and stir. Return lid, plug back in and process again for an additional 10-15 seconds.

4- Store in an airtight container.

Hey, don’t forget to log back in and leave me a note to tell me what you think about this oat flour for all your non yeasted baked goodies – I’d love to hear back from you!


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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