In My Pantry

In My Pantry: Bob’s Red Mill Gluten-Free Oat Flour

Oat Flour

A few weeks ago, I was scanning the gluten-free section of my local grocery store and came across what I am convinced is the best thing since sliced (edible, gluten-free) bread: oat flour.

I picked up a bag around the holidays to make these Coconut Chocolate Chip Oatmeal Cookies from Around My Family Table for a few friends and co-workers (they were a hit!). Since the recipe only calls for 3/4 cup, I was left with quite a bit of oat flour to experiment with! (And it’s ended up being the best $6.50 I’ve spent in a long time.)

I’ve used this stuff in a bunch of recipes thus far, and I can honestly say it works great in nearly everything. It didn’t do a fantastic job of thickening sauces, but it made perfect pancakes, muffins, and cookies.

My favorite recipe to make with this stuff has been Blueberry Oat Pancakes. Here’s the recipe I’ve been using:

Blueberry Oat Pancake

(Serves 1)

1 egg
1/2 cup oat flour
1/4 cup vanilla almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 cup frozen (or fresh) blueberries
2 tablespoons butter

In a small bowl, combine oat flour, baking powder, egg, almond milk, and vanilla. Whisk until combined (there may be a few lumps — that’s fine).

Eat a small skillet over medium high heat. This part is important: Don’t you dare throw that butter or batter into the pan before that thing is hot. Otherwise, it won’t cook evenly and you’ll end up with an ugly, kind of weird-textured pancake. And no one wants that.

To test whether or not the skillet is hot enough, run your fingers under some cold water and drip a few drops into the pan. If the droplets sizzle as soon as they hit the surface, your pan is ready.

Drop 1 tablespoon of butter into the pan and let it melt. As it’s melting, stir your blueberries into the pancake batter. As soon as the butter has melted, scrape the batter into the pan. Let the pancake cook until the edges begin to firm up and there are some bubbles coming through the top of the pancake. After 2-3 minutes, flip the pancake and cook the other side for another 3-4 minutes, or until cooked through.

Remove from heat, plate, and top with the remaining tablespoon of butter and a good drizzle of maple syrup. Enjoy!

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