oat flour

<p>Healthy and hearty brown rice mixed with spices and served in burger form with a spicy homemade mango sauce. A fantastic veggie burger!</p>


Brown Rice Burgers

brown rice, cooked

sweet onion, sauteed

cilantro,

garam masala

olive oil, divided

Salt and pepper

buns,

avocado, sliced

pineapple

mango, cubed

Serrano peppers, with seeds

High Protein Sandwich Bread (Oat Sandwich Rolls) made with oat flour and cottage cheese are high in fiber and easy to make with just five ingredients!

High Protein Bread (Oat Sandwich Rolls)

oat flour (plus more for dusting if needed*)

baking powder (make sure it's not expired

salt

low-fat classic cottage cheese (I

egg white (beaten (whole egg works fine too))

Everything bagel seasoning (sesame, etc for topping, optional)

Preheat oven to 375F. Place parchment paper or a silicone mat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the cottage cheese, mix with a fork or spatula until well combined, it will look like small crumbles.

Knead in the bowl turning until completely smooth and has the texture of playdoh, about 20 turns.

Divide into 4 equal balls.

Flatten into rounds and transfer to the baking sheet.

Top with egg wash and seasoning. Bake on the top rack of the oven for 22 to 25 minutes.

Let cool at least 15 minutes before slicing open.

Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Air Fryer Method:

I made some strawberry jam the other day. I really wanted a biscuit to put my jam on so I created this delicious drop biscuit. Enjoy!

Organic Oat Flour Drop Biscuits

organic oat flour

tsp salt

tsp baking powder

whole milk, or homemade coconut milk

tbsp grass fed butter

Cut butter with a fork or pastry cutter into flour.

Add wet ingredients to dry ingredients and mix well.

Line a cookie sheet with parchment paper (greased with coconut oil).

I added a little honey to the mix. My family loved them! Mine were flat so next time I know to make sure each spoonful is round ed. I drizzled more honey over them and had them with coffee. Delicious!

try adding 1Tbsp of mayo to your wet ingredients. I tried it after reading the flat result comments. They turned out delicious!!!  i also used almond milk!

I made these exactly as described with a bit of extra flour as suggested and they are fantastic. Thank you so much for sharing this recipe.

I have been happily gluten free for a few years, and tried making these for the first time when I was visiting family who did not have any gluten free flour stocked ( they eat wheat)  ... this  was just the recipe I was looking for, as they did have oats.  I used whole milk yogurt instead of the milk, which gave them a bit more protein and may have helped keep them from  flattening out.   They were everything I hope for in a biscuit: moist, tender,  hearty, satisfying, and disappeared quickly.  I really appreciate simple gluten free recipes like this which do not require a lot of special ingredients requiring that I go shopping!! Thank you for creating and sharing it.   I am going to try making it with some savory additions, like  herbs or  pecans , or maybe cheese and  turkey bacon.

Does anyone have tips on baking these in the High Desert?  In 4 years, I can't seem to bake a decent type of bread.  Flat and crumbly but I'm not blaming the recipe, just the climate.  Thanks!

I have made these a few times and they are great! My son has a long list of food allergies so it's a challenge to find alternatives that we all like. These are a great option.

Surprisingly delicious, with a true biscuit texture! I used store-bought coconut milk, and put it in the blender. Instead of butter, I used 4-1\2 teaspoons of extra virgin olive oil. Thanks for posting this delectable recipe!

Mine are cooling at this moment! 

I am trying to reduce carbs, so gluten-free and organic are not what I'm after. I used 1 1/2 cups of oat flour, added 1 tsp of vital wheat gluten (hoping to 'get a rise out of them'), and used shortening and buttermilk (instead of butter and whole milk).  I dropped six large biscuits and baked longer than 15 minutes to get a nice 'brown' on them. Now the result ...

So ... since I'm not used to eating gluten free, they aren't as delicious as everyone touts ... but that's relative.  If I had to eat gluten-free all the time, I would probably think they were superb.  Next time I would definitely add a little sugar, eliminate the vwg (since there was no 'rise' anyway) and use butter instead of butter-flavored Crisco.

I'm also going to experiment with spelt flour biscuits, but am happy to have found this recipe!

So happy I found this recipe!  I ended up tweaking it a little bit but they still came out fluffy.  I substituted the milk for unsweetened almond milk, 1 tblsp of each butter/coconut oil and 1 tablespoon of maple syrup.  It was quick and simple to make, 5 nice size biscuits and it did not taste like cardboard.  Thank you!

Thanks for this recipe.  I added the mayo and cornstarch and they came out perfect.  My only issue is that they were very salty.  I used the amount in the recipe and unsalted butter not sure what happened but will try again.

I used buttermilk, (they were delicious!)  but would add a 2-3 teaspoons of sugar next time to approximate the delicious GW Fins biscuits in New Orleans, just to make them a bit more special.

Due to Thyroid issues I need to be Gluten and Dairy free, so this recipe was a great find.
Made the.for the first time a few weeks ago. My husband and friend both loved them.
Currently baking some more as I write this. 
As some of the others did, I made less but larger biscuits. Used rice milk instead of coconut and also added about a tablespoon of raw sugar. 
Love them. Thanks!

These turned out amazing with my homemade strawberry jam as well!
I used almond milk and substituted the egg for a flax egg (to make it vegan), turned out great!

Sorry. The most disgusting "bisquit" I have ever had. No. Not worth adjusting to try and fix. Mo flavor, terrible texture. Yuck.

Way too salty &amp; not the right consistency or size for biscuits.

WOW these are realllyyyyy good!  Even my gluten eating husband thought they were amazing and asked for more :) 
Few changes:  I used refined coconut oil &amp; 1/4 almond milk rather than the 1/3 the recipe calls for.  I let the batter sit for 20 minutes after mixing (I wouldn’t skip this step),  used a muffin tin to prevent spreading — 2 tbsp of batter each to make 5 biscuits. 

SO GOOD!!!! Thank you ❤️

I was surprised at how good these were. They baked well and were simple to make. I will definitely be making this recipe again and again!

I have been eating an oat breakfast for awhile now to help lower my cholesterol. I want biscuits!  I found your recipe and have made it exactly in the beginning and let it evolve over time. I use 1/4 t salt as I use 2 T melted butter.  I’ve used buttermilk because I love it.  I’ve added 1/4t xanthan gum, 2 T powdered milk, a pinch of soda, and more buttermilk until it looks smoother.  I use my toaster oven at a lower temperature to help the inside get done.  It is still a little crumbly but has great flavor.  I have not tried the let the dough sit awhile technique but I’m sure I will some day.  The recipe makes six drop biscuits and I call that 3 servings.  Thanks so much for the original recipe.   It gave me hope to be able cook with oat flour.

Oat Flour Cookies recipe makes chewy, soft chocolate chip cookies using homemade oat flour. These naturally gluten free, flourless treats use oatmeal blended quickly into flour for an easy, affordable cookie that tastes just like the ones mom made!

Chocolate Chip Oat Flour Cookies

unsalted butter, (softened)

brown sugar

sugar

vanilla extract

baking soda

chocolate chips

Preheat oven to 350°F.

First, make your oat flour if you don&#039;t have some on hand. Place 2 ½ cups old fashioned or quick-cooking oats into a food processor or high-powered blender. Blend until the oats until it turns into a fine, powdery flour (about 1 minute). Check to make sure you don&#039;t have any larger flecks of oats, and if so, blend again. Set aside.

In a large mixing bowl or stand-mixer, mix together on medium high speed the softened butter, brown sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and combine well.

On low speed mix in the oat flour, baking soda, and salt until well combined. Add the chocolate chips and stir to combine.

Drop the cookie dough onto ungreased or parchment-lined baking sheets. Use a medium cookie scoop or drop 1 ½ - 2 tablespoons onto the sheets about 2 inches apart. Bake for 10-12 minutes, turning and rotating pans halfway through. Cool on the baking sheets for 5 minutes before transferring to cooling rack.

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe.

Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

Cavolo nero and 'nduja pizza

olive oil

garlic cloves, crushed

(240 grams) ricotta

(60 grams) finely grated pecorino

cavolo nero, thick stalks trimmed, blanched, refreshed

red chilli, halved lengthways

Sunflower sprouts and dried chilli flakes, to serve

(200 grams) gluten-free plain flour, plus extra to dust

(75 grams) gluten-free self-raising flour

tbs flaxseed meal (from health food shops and selected supermarkets)

(35 grams) potato flour

tsp (5 grams) dried yeast

tsp xanthan gum (from health food shops)

tsp apple cider vinegar

(250 milliliters) milk, warmed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Simple tutorial on how to make oat flour. Great for gluten-free baking with just 1 blender, 1 ingredient, and 5 minutes required.

How to Make Oat Flour

½ cups rolled oats ((gluten-free friendly as needed))

Add oats to a high-speed blender and blend on high until a fine, powdery flour is achieved&nbsp;— about 15 seconds (it’s fast!). Be careful not to overblend or the oat flour will get clumpy.

Check your blender for bits of oats and continue blending, occasionally removing your blender from the base and shaking to ensure all oats are well blended.

Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See above for recipe suggestions.

https://www.youtube.com/watch?v=rdbRaib1bsg

Simple tutorial on how to make oat flour. Great for gluten-free baking with just 1 blender, 1 ingredient, and 5 minutes required.

Full Recipe: https://minimalistbaker.com/how-to-make-oat-flour/
 
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How to Make Oat Flour | Minimalist Baker Recipes

This is the best easy recipe for healthy lemon poppy seed muffins with lemon glaze. Made with gluten free oat flour, Greek yogurt, maple syrup makes these bakery style muffins moist and fluffy!

Healthy Lemon Poppy Seed Muffins

oat flour (certified gluten free if needed)

tsp baking soda

eggs

maple syrup

coconut oil, melted

lemon juice

vanilla

Greek yogurt (I used 2% fat – muffins will be drier if you use fat free)

lemon

poppy seeds

Greek yogurt

almond milk

lemon juice,

Preheat oven to 350F and line a muffin tin with liners or spray.

In a small bowl, mix together oat flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, whisk eggs. Add in maple syrup, coconut oil, lemon juice and vanilla. Then add in yogurt.

Fold in wet ingredients to dry until well combined, then stir in lemon zest and poppy seeds.

Fill muffin tins 3/4 full and bake in oven for 15-17 minutes or until toothpick inserted comes out clean.

While baking, make glaze by whisking Greek yogurt, powdered sugar, vanilla, and lemon juice together. 

Once muffins are completely cool, dip them in the glaze or drizzle on top.

Store in fridge and enjoy in 5 days or freeze for later!

There is just something about lemon poppy seed muffins and these taste like the ones I used to have from the store as a kid.

Best lemon poppy seed muffins!! I love these and they’re so so easy to make

These just look FABULOUS, Erin!! So beautifully styled as well! Perfect ode to childhood for me :)

I just made these with the yogurt glaze - they were AMAZING.

I don't have oat flour and didn't want to make any, so I substituted for 1 cup of almond flour and 1 1/4 cup of all purpose flour and they were perfectly moist.

What kind of Greek yogurt did you use? Was it plain? Also, what can you substitute the powdered sugar for in the glaze?

I am vegan, so I replaced the eggs with one banana and one flax egg (I added the banana for lightness). Instead of Greek yogurt, I used a vanilla bean cashew based yogurt (it’s what I had in the fridge). I also cooked it as a loaf and used a lemon glaze. It turned out amazing - and everyone seemed to really enjoy it. I can’t wait to make it again.

Hi Erin,

These lemon poppy seed muffins are insanely delicious!!! The best recipe ever!! That's not an exaggeration! They are moist and lemony with the perfect amount of poppy seeds. My family is addicted. I must DOUBLE the recipe every time I make them now because the first time I made them, 12 muffins were gone within a day. The only modification I made was I used avocado oil instead and it worked like a charm. Thank you very much for this amazing recipe!

I love anything lemon so when I saw this recipe while browsing your site, I knew I had to make it. They came out really good. I made a double portion because 12 muffins is just not enough for my big family. Only modifications I had to make was leaving the muffins in the oven for close to 25 minutes because they were still too moist inside. Also, when doing double the muffins, I would still only make one portion of lemon glaze. I have SO much left over and not sure what to do with it LOL.

I cant wait to try this! I dont have oat flour, I only have all purpose flour and coconut flour. Which one would you recommend I make the swap with? And will i need to change the measurements or ingredients by changing the flour at all? I'm not GF so I dont mind which flour to use I just dont have oat.

These are amazing! I used plain kefir, chia seeds and 1/2 almond flour because I wanted to mix things up. Best part my kids love these!

I was a little disappointed that mine came out dense :/ How do I make them lighter?  Flavor was great!

So good! I don’t make healthier recipies that often so I was skeptical, but these turned out amazing! I used the food processor and quick cook oats to make the oat flower and I used the yogurt glaze and they are amazing!

Thanks for the recipe! Came out wonderfully and I absolutely love the glaze. Will make again :)

Hi Erin
It feels like it was too much flour and the dough was dense, thus the baked ones are dense too. We still like them and will eat with pleasure. However next time will try to put 1/2 cup less flour in. Thanks for the recipe.

These were amazing!!!! I love anything lemon so I was so excited to make a healthier version and they came out so good!

Oatmeal pie crust recipe makes an easy, naturally gluten free pie crust using only 4 affordable ingredients and no rolling or chilling! Ideal for both bake and no bake pie recipes, pie crusts using oatmeal or oat flour makes an effortless alternative to graham cracker or traditional crusts.

Oatmeal Pie Crust

unsalted butter, (melted)

cinnamon

Preheat the oven to 350ºF.

Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.

Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides.

For a fully baked pie crust, bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.

To fill with an unbaked filling, bake for 5 minutes before filling. Bake according to pie instructions, but for best results, bake the pie on the lowest oven rack.

DID YOU MAKE THIS RECIPE?? DON&#039;T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

This oat flour pumpkin bread is made with just a few simple ingredients in only one bowl!  No refined flour (oat flour only), butter or dairy!

Oat Flour Pumpkin Bread

rolled oats ((2.75 cups oat flour))

pumpkin puree (not pumpkin pie filling)

Unsweetened Vanilla Almond Milk

honey

tsp nutmeg

allspice

baking powder

Preheat oven to 350F.

Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour.  You want to grind so that your oat flour is very fine.  (or you can purchase fine oat flour.)

In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.

Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour.  Mix to combine evenly.

Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that&#x27;s okay.

Let the mixture sit for five minutes.

Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!

Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.

Bake for 40-45 minutes until inserted toothpick comes out clean.

Let cool COMPLETELY so it doesn&#x27;t crumble, but if you can&#x27;t wait that long it will still be delicious!

https://embed.mediavine.com/videos/thxo8fmzqv40bhwnksau

Pumpkin Oat Flour Bread

Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Gluten Free Rye Bread

(1 cup) gluten free sorghum flour

(1 cup) gluten free brown rice flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(2 tablespoons) cacao powder or cocoa powder

(1 teaspoon) sea salt

(2 teaspoons) whole caraway seeds

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

molasses

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

I am going to make this this weekend. I’m so excited to found your recipe! In the instructions you mention whole cumin seeds but the instructions do not indicate that… How much cumin seed should I add? 

Thank you so much!

Sandra

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Artisan Gluten Free Bread

The best low fodmap oven baked bread recipe. A rich flour blend of tapioca, rice, oat, buckwheat and millet. A bread recipe that works!

Top 32 oat flour recipes from across the web

The most viewed oat flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brown Rice Burgers

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Chocolate Chip Oat Flour Cookies

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How to Make Oat Flour

Healthy Lemon Poppy Seed Muffins

Oatmeal Pie Crust

Oat Flour Pumpkin Bread

Gluten Free Rye Bread

Low Fodmap Oven Baked Bread

Gluten-Free Vegan Seeded Oat Bread

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Top 32 oat flour recipes from across the web

The most viewed oat flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Rice Burgers

High Protein Bread (Oat Sandwich Ro...

Organic Oat Flour Drop Biscuits

Chocolate Chip Oat Flour Cookies

Cavolo nero and 'nduja pizza

How to Make Oat Flour

Healthy Lemon Poppy Seed Muffins

Oatmeal Pie Crust

Oat Flour Pumpkin Bread

Gluten Free Rye Bread

Low Fodmap Oven Baked Bread

Gluten-Free Vegan Seeded Oat Bread

3 Ingredient Sweet Potato Pancakes

Fluffy Oat Flour Pancakes

Cookie Dough Protein Bites

Gooey Gluten-Free Cinnamon Rolls

Vegan Apple and Oat Pancakes

Aebleskiver Danish Pancakes (Bluebe...

Vegan Oat Flour Pancakes with Banan...

Vegan S'mores Blondies

Gluten-free Blueberry Muffins

Healthy Vegan Monster Cookies

Vegan Oatmeal Chocolate Chip Cookie...

Gluten-free Apple Cinnamon Bread

The Perfect Strawberry Cake

Gluten-free Pistachio Cake

Vegan Gluten-free Sugar Cookies

Vegan Gluten-free Apple Cinnamon Mu...

The Best Vegan and Gluten-free Bana...

Blueberry Lemon Yogurt Bread

Vegan Lemon Zucchini Muffins

Oat Flour Banana Bread

The most viewed oat flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine