This one isn’t so much a recipe as a method.
The single most common critique/complaint I hear about trying to bake gluten free is the cost. Those specialty flours are (too) expensive, I hear again and again. I get it. And I sympathize.
Like many people, I didn’t dive headfirst into gluten-free baking. It is a daunting task and as a result there is a lot more toe-dipping than cannonballing. When (if) you decide it is worth it for you, the cost of the flours might look a little different, but if you’re just starting out or a casual gluten-free baker, not wanting to spend a relative fortune on flour is totally understandable.
Oat flour is the easiest to make at home from whole rolled oats (sometimes called “old fashioned oats”), gluten-free or not. Feel free to use the regular ones if you just want to try a whole grain flour, but don’t have a sensitivity to gluten. You don’t even need a ton of oats: 1 heaping cup of whole rolled oats equals about a cup of oat flour, depending on how finely you grind it. Once you have made your flour, check out all of these ways you can use it!
- Heaping cup whole rolled oats about 1 cup + 2 Tablespoons, certified gluten free if necessary
Place oats in the bowl of a food processor fitted with the s attachment and pulse for ten 3-second intervals.
Process consistently on high for 1-2 more minutes until the oats are as finely ground as possible (see note).
Store in an airtight container for up to a month at room temperature or up to 3 months in the freezer.