Posted in Home Baking, The Grocery Shop-a-holic

DIY: Oat Flour

Nutritionists insist that, with all the fat-laced foods served to us these days, we need to throw in more oats into our diets.

Well, that part’s easy enough. Oatmeal porridge is a common enough breakfast food; both granola and Bircher muesli have also been making themselves known on local tables. There are oatmeal cookies, revel bars – numerous confections where oats are used to add texture to the treat.

And, of course, some of the more upscale burger joints have been offering oatmeal buns rather than the usual wheat-only white rolls. However, I don’t know if these count as the only oatmeal I see on those are the flat little grains scattered on top. Meh…

All that said, the best way to add oats to one’s diet is to grind raw rolled oats in your blender or food processor into flour. I’ve done this numerous times already and the end results have always been good. For recipes that call for 500 grams of all-purpose flour, just substitute 150 grams of home-ground oat flour for the same amount of white. It gives the finished product a delectably nutty flavor and a nutritional top-up, as well. 🙂



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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