Has anyone tested out a "normal" recipe substituting gluten-free oat flour for wheat flour, with no other flours or sustitutions?
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4 replies to this topic
#2
nomoregluten
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Posted 13 August 2012 - 12:41 PM
Has anyone tested out a "normal" recipe substituting gluten-free oat flour for wheat flour, with no other flours or sustitutions?
No, i always cook gluten free recipes
#3
tarnalberry
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Posted 13 August 2012 - 01:39 PM
I did this with my old banana bread recipes years ago before I was gluten free. That one worked fine. Haven't tried it since.
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA
#4
fantasticalice
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Posted 19 August 2012 - 05:39 AM
Tends to be DENSE! Really dense!
I have found, if you toast the product
1st you get a better grinding result.
IE: Millet, quinoa, oats toast so nicely,
why not give it a hand at grinding your
own? Coffee grinder will work, small batches.
You'll feel like The Little Red Hen!!
I have found, if you toast the product
1st you get a better grinding result.
IE: Millet, quinoa, oats toast so nicely,
why not give it a hand at grinding your
own? Coffee grinder will work, small batches.
You'll feel like The Little Red Hen!!
Alice in Gluten-Free Wonderland
#5
love2travel
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Čeznem da se u Hrvatskoj!
Posted 19 August 2012 - 12:49 PM
I bake a LOT and use blends. One of my favourites includes sorghum, millet and tapioca. I also use chestnut, almond, coconut, amaranth, teff, garfava, lentil, corn, quinoa and many other starches. They all have different properties, such as rising, colour, texture, chew and so on. I would not use only oat flour to replace wheat flour. I often replace flour blends in gluten recipes - there is no reason why not. Cakes, cookies, brownies, muffins and so on can work well. Yeast breads? Not so much. You just need to know what each starch does and learn ratios. 
Confirmed celiac disease February 2011 from biopsies (had both gastroscopy and colonoscopy). Strictly gluten free March 18 2011.
Diagnosed with fibromyalgia April 13 2011.
3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.
Osteoarthritis in back and hips.
Chronic insomnia mostly due to chronic pain.
Aspartame free May 2011.
Dairy free August 15 2011. Can tolerate aged cheese Jan. 2012. Cannot tolerate much cheese at all 2013 so am eating lactose free cheese and drinking lactose free milk.
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