Re: Gluten for oatmeal

On Tue, 2 Feb 2021 08:47:42 -0700, Graham <[email protected]> wrote:

>On Tue, 2 Feb 2021 10:55:35 +0000 (GMT), Peter Flynn wrote:
>
>> Ground oats need gluten to make bread, but how gluten much per
>>  pound of oat flour?
>> 
>> Hard to find with a web search because of the number of sites
>>  telling me that oats are gluten-free.
>> 
>> P
>
>Why not match the % of bread flour. I.e., try 12-13% of the oat weight.
>I'd be interested to learn of the results of your experiments. Whenever
>I've added a significant quantity of oats to a bread, it has come out with
>the texture of plum pudding:-)

This is from The  Ultimate Guide to Oatflour
"CAN I USE OAT FLOUR INSTEAD OF ALL PURPOSE FLOUR?
In comparison to all the other gluten free flours, in my experience
oat flour behaves the most similarly to wheat flour. However regarding
substituting a recipe that calls for all wheat flour– it depends on
what you’re baking and the recipe. Like mentioned above, denser baked
goods tend to do better with all oat flour versus baked goods with a
fluffy crumb like cakes. And since there is no gluten, you will
definitely need a binder due to its crumbly nature. So generally
speaking, I do not recommend substituting all of the wheat flour for
oat flour because it tends to get gummy and dense if not used in the
right liquid to dry ratios. Instead, start with recipes that use just
oat flour intentionally like these mug cakes, muffins and cookies. 

HOW MUCH OAT FLOUR DO I SUBSTITUTE FOR WHITE FLOUR?
If you’re keen on replacing some of the flour with oat flour, start by
swapping 25%-30% of the total amount and experiment from there. "

https://okonomikitchen.com/ultimate-guide-to-oat-flour/  

Janet US