Making Oats Flour

Is it just my imagination or are we seeing an increase in gluten intolerant people nowadays? And  now with all these ‘paleo’ and ‘vegan’ fads there are some crazy new alternatives to wheat flour. One gluten-free option that caught my eye was Oat flour.

Now my family is a big fan of oat meal and we always have a big stock of all kinds of oats in our pantry. So I decided to try making some flour out of rolled oats and then make some chapatis with the resulting flour.


 I measured out a cup of oats and dumped it into the food processor. It just took a few pulses to get it started and then I let it run for about 30 seconds to get a coarse ground flour. One cup of rolled  oats gives you almost the same amount of flour.

Next I added some salt into the flour and then as my wife poured some tepid water into the bowl I started mixing it into a dough. One thing I realized by now was that this flour lacked the elasticity and springiness of bread flour. I kneaded the dough for a few more minutes and then left it to rest in a bowl.

After half an hour of resting I portioned out the dough into small balls and rolled out chapatis or rather attempted to do so. Since the dough is not elastic it kept breaking at the edges and it felt quite dry. Maybe next time I need to adjust the flour to water ratio for my dough.

We toasted the oat flour ‘disks’ on our tawa for a few minutes on each side and they were ready to eat. What did they taste like? They tasted like oats actually and I kinda liked the texture but it felt a little dry though. The dry texture sparked an idea in my mind for another project involving oat flour. I might try it out during the Eid holidays and will post the results if its successful.