Whether you’re gluten-free or just enjoy cooking with specialty flours, you can save money by grinding your own with a high-speed blender.
|Yield||about 1½ cups|
|Directions||Place oats in blender and grind for a minute or two, until powdery.
Use immediately, or
transfer the oat flour to container and keep in a cool, dry place for 3 months or in the freezer for 6 months.
Make other specialty flours like soy, oat, or quinoa by grinding up dry soybeans, uncooked quinoa…. the sky’s the limit.
|Help||Abbreviations | Conversions | Cooking tips|