How to Make Oat Flour
Oat flour is an amazing and versatile naturally gluten-free flour. While it is readily accessible to buy in the store, it’s even easier to make at home! We’re sharing our best tips for making Homemade Oat Flour in less than 3 minutes!
Servings: 1 -3/4 cup
Ingredients
- 2 cups old-fashioned rolled oats or quick oats
Instructions
- Add oats to a blender or food processor. Process until the oats are broken down. If the blender is having trouble gaining traction, you can add more oats.
- Once the oats are a powder substance, sift the oats. Return any oats too large back to the blender to try to blend finer, or save them for another use (I just return mine back to the whole oats container).
- Store oat flour in a cool dark place. Oat flour will last up to 3 months, depending on how old the oats were to start.
Notes
You do not recommend using steel-cut oats to make oat flour, because they will not break down the same way rolled oats do.
If you have a gluten allergy or intolerance, be sure to look for oats that are labeled as gluten-free, which means they were processed in a gluten-free facility.
You need to blend at least 2 cups of oats to get enough traction in most food processors or blenders.
Straining the oats in a fine-mesh strainer is helpful. You can either return any large pieces of oats to the blender and try to blend it some more. Or you can put the strained oats back in the oats container and use them for other oat recipes. Once oats are made into flour, they have more surface area exposed and can spoil more quickly. Storage oat flour in a cool dark place to extend the shelf life.
Straining the oats in a fine-mesh strainer is helpful. You can either return any large pieces of oats to the blender and try to blend it some more. Or you can put the strained oats back in the oats container and use them for other oat recipes. Once oats are made into flour, they have more surface area exposed and can spoil more quickly. Storage oat flour in a cool dark place to extend the shelf life.