• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
lil'chefy

Oatmeal Flour Instead Of Wheat?

Rate this topic

Recommended Posts

Has anyone tested out a "normal" recipe substituting gluten-free oat flour for wheat flour, with no other flours or sustitutions?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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!!

Share this post


Link to post
Share on other sites

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. :)

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0