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Gluten Free Oats

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Ok so I finely broke down and tried the gluten free oats. Oh they were so good, 8-). So know I have a question. Some one please correct me if I am wrong on this. Can I take those oats grind them up to flour and make bread with it? Would I still need to add a binder to it such as gargum or is the gluten that is in oats going to hold it all together? Also can I make it cup for cup using a recipe that calls for wheat flour?

Thank you,

Forress

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Don't know about grinding them up for bread, but they make the best no bake cookies......

Wenmin

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Don't know about grinding them up for bread, but they make the best no bake cookies......

Wenmin

Can you post the recipe? That sounds good!

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Ok so I finely broke down and tried the gluten free oats. Oh they were so good, 8-). So know I have a question. Some one please correct me if I am wrong on this. Can I take those oats grind them up to flour and make bread with it? Would I still need to add a binder to it such as gargum or is the gluten that is in oats going to hold it all together? Also can I make it cup for cup using a recipe that calls for wheat flour?

Thank you,

Forress

I've ground up my gluten-free oats and made flour for pancakes. YUM! Because oats soak up loads of moisture, I'd substitute half of the flour with your oat flour and the other half with rice flour or and all purpose gluten-free flour mix. If you want to go full bore with the oat flour, add more moisture (eggs, flax/chia seed + water, applesauce, yogurt, or oil).

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Sorry, I've been really neglecting checking my posts. Been really busy lately...

No Bake Cookies

1/2 cup milk

1/2 cup butter

1/4 cup baking cocoa

2 cups sugar

1 tsp vanilla extract

1/2 cup peanut butter

3 cups oats

Combine milk, butter cocoa, sugar, and vanilla in saucepan (nonstick prefered). Bring to a boil over medium heat. Once it comes to a boil, cook for one minute; do not stir. Remove from heat. Stir in peanut butter and mix until smooth. Add oats and stir until completely coated. Drop by spoonfuls onto waxed paper. Let stand until cool. Store in airtight container. Yield: 4 dozen (mine usually make about 2 dozen becasue I make them bigger)

JUST LIKE FUDGE, THE WEATHER WILL AFFECT THE TURNOUT OF THESE COOKIES. If it is wet and rainy-don't try to make them!!!!!

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You certainly can grind them up and use them as flour. As for bread, this recipe is out of this world. It's my "go-to" bread for when we're having non-gluten free company over because everyone loves it and no one can tell it's gluten-free. As a variation, I've also added cinnamon and raisins for a little different twist. Truly delicious bread! (And now I guess I know what I'll be making this weekend!)

http://gingerlemongirl.blogspot.com/2008/03/artesian-maple-oat-bread-gluten-free.html

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