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.

All about oats

I’ve been having oats 5 or 6 days a week now for about a year and a half and although this fantastic health food has not transformed me into superman it has, however, done wonders for my blood glucose and cholesterol levels. Now initially I hated oats coz it was bland and yucky and that’s when I discovered rolled oats and steel cut oats. Now I’ll just list the varieties of oats available in Kuwait and my short description for each type;

Quick cooking oats – this variety also called white oats is the most commonly found oats. They’re basically bleached and refined oats with less fiber than the real deal.(available everywhere)

Instant oats – these little packets of instant oats may be convinient and tasty but they contain a whole lot of sugar and flavoring agents. (TSC, Carrefour, Lulu Qurain)

Whole grain/Rolled/ Organic oats – These oats are your stepping stone to healthier breakfats. They’re not as processed as the quick cooking variety so you get more fiber per meal and they taste better. (Lulu Qurain)

Old Fashioned oats – These oats are basically just flattened oat grains with minimal processing and bleaching. They have a stronger and thicker texture than the above varieties. (TSC Souk Sharq but you have to be quick to get a few cans coz they go out of stock quickly)

Steel cut oats – Now finally this is the mother of all mega breakfasts. These babies are the real deal and it doesn’t get better than this. These oats are just cut into small chunks by steel blades and thats it, no processing or bleaching is done here so that you get the benefit of all that fiber. (Till now I’ve only seen them at Lulu Qurain and nowhere else)

Additional links;
Eat more oats [link]
Steel Cut Oats [link]