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Oat flour is a flour which is made from ground oats. You can use raw rolled oats or raw oat groats. Today, I am sharing with you my experience with raw rolled oats. Rolled oats have been rolled flat and dried. In most cases, they are steamed prior to being rolled, which means they’re not raw. However, raw rolled oats do exist, and are usually stocked in specialty health food shops or found online. You can order raw oats through Blue Mountain Organics and Natural Zing .
Raw oats can go rancid, and as a result they are usually cooked before processing to make them more shelf stable. Therefor, if making oat flour from raw rolled oats, it is a good idea to make sure it is are fresh prior to making the flour. To extend the shelf life of the flour once created, store it in an airtight container in a cool, dry place, or you can freeze it.
Oats can be wonderful if you have digestive issues. They are rich in insoluble fiber which scrubs through the intestines, moving food along and helping to prevent constipation. I know, I know… I am always talking about the digestive system. I can’t help it… if we don’t take care of it, how can it take care of us? If you have a compromised digestion it is key to learn to prepare oats correctly. If you struggle with raw oats it might be due to preparing them incorrectly.
Whether using oats in raw, cooked or baked recipes, soaking (sprouting if using groats) will help to neutralize a portion of the phytic acid, which makes the nutrients available for absorption. This process may even lessen sensitivity reactions to particular oats and other grains. In the end everyone will actually benefit, nevertheless, from the increase of nutrients and greater ease of digestion. So, please don’t skip this process before making the oat flour.
So just to give you an idea… 9 cups dry rolled oats = 8 cups dehydrated = 2 1/2 cups flour.
Yields 2 1/2 cups flour
Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways. When oat groats are produced, the oats are first hulled, removing the inedible outer husk. What remains is a whole grain, containing the fiber-rich bran, nutritious germ, and the bulk of the grain, the endosperm. I will soon share a post on how to make flour with this too.
Soaked and ready for the dehdyrator
Dehydrated and ready to be ground to a flour…