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cooking with oat flour  This thread currently has 2,494 views. Print Print Thread
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Lola
Friday, January 11, 2008, 12:24am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks LL!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Melissa_J
Friday, January 11, 2008, 12:33am Report to Moderator Report to Moderator

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I just started a thread over at GTD with the same title, though I was seeing double when I noticed it here.  To add to the doubleness, I'll post it over here too.  I'm still very novice at using oat anything, so I look forward to trying the recipes in this thread!

I found a recipe online http://www.purr.demon.co.uk/Food/Wheatfree.html#Oat%20Muffins and modified it below.

Oat Muffins
3 cup oat flour
3/8 tsp sea salt
3 1/2 T baking powder
4 1/2 tsp agave
3/4 cup cold water
2 T grapeseed oil

Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the oil and pour into muffin cups that have been greased. Bake for 20-25 mins. Makes 12 modest muffins.

These tasted lovely, were very dense and a bit crumbly.  I think flax meal or flax goo would make a good addition to them.  They weren't very sweet, but you can add agave or glycerine when serving, if you want sweeter.  I think a little more oil might be good.  They were hard to get smooth on top, but I didn't try all the tricks (like patting them on top with an oiled baggie).  I'm not sure, but I may try it, quinoa flour may be a nice addition to this recipe?

I'll keep experimenting.  I'd like to figure out how to make oat bread, but I'm starting small.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Brighid45
Friday, January 11, 2008, 12:40am Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the recipe Melissa! Can't wait to try it! (I'd bet flaxseed would be delicious in the muffin mix and definitely help give it some structure.) And please feel free to post the recipes listed here to your thread at the GTD site, if you like.

Right now I'm trying to work out a recipe for oat bannocks, which are sort of like baking soda biscuits, only made with oats of course. The sticking point is the use of buttermilk in the recipe. I just haven't found a suitable substitute yet. You really need the buttermilk to make the whole thing work. I'll keep on trying though. Oat bannocks are delicious with a big bowl of vegetable soup or beef stew!


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Lola
Friday, January 11, 2008, 2:27am Report to Moderator Report to Moderator

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Sa Bon Nim
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try cottage cheese or ricotta or paneer adding water to your mixer until you get the right consistency of buttermilk.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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lakes-lady68
Friday, January 11, 2008, 9:28am Report to Moderator Report to Moderator

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Look forward to trying the bannocks Brighid.  
I'll give the oat muffins a try today, thanks Melissa


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"I may not have gone where I intended to go, but I think I have ended up where I needed to be"
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Brighid45
Friday, January 11, 2008, 12:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the suggestion Lola, I have to make a new batch of paneer since ours is gone already--I used it all in some pasta-free veggie lasagna Once we have some I'll make some bannocks and post the results here. I have a recipe for beremeal (barley) bannocks as well, very tasty!

Oat muffins are baking as I type this, Melissa--thanks for sharing the recipe! I added an egg, we'll see how they turn out.

I haven't found a good recipe yet for yeasted oat bread. Most of the ones I've looked at have way too much wheat flour in them--necessary for the bread to rise, but not so good gluten-wise. I need to get more oat flour, once I'm stocked up again I'll do some experimenting and post any successes here. A yeasted batter oat bread might work. It's a good day to bake here--rainy, windy and chilly! Having the oven on makes the kitchen/living room nice and warm, and the baking muffins smell good too.


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Melissa_J
Saturday, January 12, 2008, 12:50am Report to Moderator Report to Moderator

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I bet the egg will be nice in them...

I made my first batch of cheese last night, Farmers.  Very soft and mild, and a bit crumbly... I love it.  I made a caprese salad with it today, it's not fresh mozzarella, but it's fresh. I opened my bottle of balsamic vinegar I bought years ago and never opened on account of it being an avoid.  It was good.  Mozzarella will be nice in a few months, caprese salads are about the only gluten free thing I can find at some italian restaurants.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Saturday, January 12, 2008, 1:19am Report to Moderator Report to Moderator

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Quoted Text
I made my first batch of cheese last night

any tips on how you applied the recipe?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Saturday, January 12, 2008, 2:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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Oat muffins were delicious! A bit crumbly but moist and tender. I'll put in some dried cranberries next time. Thanks for the recipe!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Brighid45
Saturday, January 19, 2008, 10:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just noticed a typo in the oatcakes recipe I posted. The rollout thickness is listed as 5mm/3/4 inch. It should be 5mm/1/4 inch. This makes a big difference in the way the oatcakes bake on the griddle! Apologies if this caused difficulties for anyone attempting the recipe.


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Melissa_J
Saturday, January 19, 2008, 10:59pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Cranberries would be nice in them...

For the cheese, I just brought 1/2 gallon whole milk almost to a boil (190 degrees) over medium heat, which took a long time.  Stir occasionally.  Once it reaches 190 F, or tiny bubbles start to form, remove from heat, add 1/4 cup lemon juice, stir a bit, then let it sit for 5-10 minutes until it looks like the curds and whey have separated, then filter it through cheesecloth (I used it in a tofu press, and pushed out the whey with that).  I'm not too exact about it all, but then I'm not very picky.  http://allrecipes.com/Recipe/Home-Made-Farmers-Cheese/Detail.aspx


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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meribelle
Sunday, January 20, 2008, 2:11am Report to Moderator Report to Moderator

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I dredged some chicken (I am not supposed to have it now, but I have to use it up!) in oat flour and sauteed it in olive oil.  Hubby said it was wonderful.  Salt and cayenne pepper, of course!


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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lakes-lady68
Sunday, January 20, 2008, 11:17am Report to Moderator Report to Moderator

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I tried Melissa's oat muffins recipe today, with a cup of blackcurrants, added 1 egg (as per Brighid's suggestion) and upped the amount of Agave to 3T to counteract the sour of the blackcurrants.   Baked at same temperature and time, they came out of the oven lightly browned, almost crisp outside, lovely texture with less crumbling than I expected.   Very pleased, these could be my new addiction  

I'll give it another go in a day or two with some flax meal to replace part of the oat flour and see how that turns out.

Loraine


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Olerica
Sunday, January 20, 2008, 3:27pm Report to Moderator Report to Moderator

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I tried the muffins today too, subbing buttermilk for the water and adding dried cranberries (which I had on hand) and the aforementioned egg.  They rose beautifully, but really reminded me of scones... in a good way.  I served them with ghee and honey.

I think that with the buttermilk, I'd cut the baking powder by a tablespoon.  I might add a bit more liquid.  

DH (who, admittedly is a Nomad and for whom buttermilk is an avoid), liked them, but thought they were a little salty for his taste.... another reason I'd cut down some of the baking powder and probably make sure I didn't skip the sifting step (which I did).

I think they'd be great with a cup of grated cheddar cheese to go with some soup. Mmmmm!


"To be nobody-but-yourselfin a world which is doing its best, night and day, to make you everybody elsemeans to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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