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The other day I processed my dehydrated oat groat pulp into flour. I labeled the jar and left it on the counter. My mom later picked up the jar and looked at me… “Did you mean to write groat? What’s a groat? I thought you made flour?” She thought it was a misspelling or something (which for me is no surprise :) She hadn’t ever heard of a groat.
A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. The groat is where all things oat come from. Steel-cut oats are oat groats chopped into 2-3 pieces. Rolled oats (sometimes called old-fashioned oats) are created when oat groats are steamed and then rolled into flakes. (unless you can find a raw version which hasn’t been steamed). And then we have instant oats… which are created by rolling the oat flakes thinner, and/or steam them longer.
So as you can see, oat groats are the whole grain form and the least processed. This means that they are far more nutritious, and the texture and taste is superior too. Oats do not actually contain gluten, but they are often grown alongside other gluten grains, therefore many people with gluten intolerance cannot eat them. However, those with celiac disease can still enjoy oats as long as they are uncontaminated and certified gluten-free oats. Oats contain a protein called avenin which is can trigger an immune response similar to that of gluten in some people with celiac disease. Proceed with caution if gluten is an issue for you.
But let’s move on and talk about making oat flour from oat pulp. Oat pulp is the by-product from making oat groat milk (oat milk). If you are new to making oat milk, click (here) to learn how. Once you have created the oat milk, you will find yourself with a stash of oat pulp… that is when you want to come back to this posting. :) We are going to simply spread that pulp out on a dehydrator tray, dry it and then grind it to flour. Nothing goes to waste! You can make oat flour by processing the pulp after each session of making raw oat milk or you can freeze the pulp until you accumulate a sufficient amount to process.
So this is what the process looks like: 1 cup raw oat groats = 1 3/4 cups dehydrated and once ground will equal 1 cup ground flour.
Yields 1 cup flour