Oat Flour (Certified Gluten-Free)

Oat flour comes from ground oats. You may hesitate for a moment because oats is typically listed with being a gluten culprit like wheat, rye, and barley. Oats in itself does not contain the gluten protein. It is categorized with gluten because of the high level of cross contamination in manufacturing facilities. Oat flour is a great gluten-free alternative that combines well with other flours.

Uses: Biscuits, breads, cakes, cookies, muffins

Key Nutrients: Fiber, iron, calcium, copper, magnesium, manganese, B-vitamins, phosphorus, potassium, selenium, zinc

How To Make Your Own: Take groats, rolled or instant certified gluten-free oats, place in high output blender, food processor, or coffee grinder and grind until fine.

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Strawberry Oat Flour Scones
Source: Adapted from: https://www.feastingonfruit.com/vegan-oat-flour-scones/
 
Ingredients:

• 2 ½ cups rolled or quick oats, or 2 ½ cups oat flour
• ¼ cup coconut sugar, or sugar
• 1 tbsp baking powder
• 1 tsp vanilla extract
• 1 tsp lemon juice
• Pinch of salt optional
• 1/3 cup coconut butter, or butter (see notes for a fat-free option)
• 2/3 cup non-dairy milk, or milk
• 1/2 cup frozen strawberries
• Optional: coconut butter glaze

 
Directions:

1. Preheat the oven to 425F.
2. In a high speed blender, grind the oats into a fine flour.
3. Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
4. Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
5. Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
6. Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
7. Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
8. Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
9. Bake for approximately 15 minutes at 425F or until golden brown on the edges.
10. Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!

 
Notes: To make them fat-free, replace the coconut butter with 1 medium ripe and chilled banana. You may need to decrease the amount of non-dairy milk slightly with this option, start with 1/2 cup and adjust as needed.

Coconut Butter Glaze:
Source: https://www.feastingonfruit.com/vegan-coffee-cake-gluten-free-oil-free/
 
Ingredients:

• 1/4 cup coconut butter
• 1-2 tbsp maple syrup
• 2-4 tbsp non-dairy milk

 
Directions:

1. Just barely melt the coconut butter. Stir in the maple syrup, and then slowly add the nondairy milk until the texture becomes smooth and drizzle-able. Don't worry, it will clump up initially when you add the milk, but keep going and it will smooth out again.
   

Feel free to print it off by clicking the PDF file below and add it to your recipes!

Strawberry Oat Flour Scones with Glaze
File Size:	51 kb
File Type:	pdf

Download File

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Please note: Glutenwatchers has no affiliation or involvement in this video or with the makers of it.