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  • Writer's pictureVicky

Can I Make My Own Flour?

Updated: Jun 24, 2020

Got the baking bug but can't get hold of any flour? Never fear! It's super easy to make your own flour so you can get your baked goods hit!

The lack of flour has been a hot topic for the past few weeks but during a live feed I was watching on Instagram, it was mentioned that you could make your own flour from oats. I just happened to have a bag of oats knocking about in the cupboard so I thought it was worth a try.

As it turns out, it's not that hard to do! (As long as you have a blender - might take a bit of time and elbow grease with the ol' pestle and mortar!) You basically whizz the oats up in your blender until they are super fine and you have yourself some plain flour!

And not only plain flour! If you use the right kind of oats, you have yourself some gluten free flour!

So if you're itching to bake and have some spare oats, or they are the only thing you can get your hands on in the supermarket, here’s what you need to do….

What you’ll need:

A blender

Some kind of oats - porridge oats, rolled oats. etc.

What to do:

If you just want to make a bulk of flour, you don’t need to weigh out the oats. If you're wanting to do it a receipe at a time, then you’ll need to weigh them out.

- Weigh out the amount you need for you recipe, plus a bit extra (about 15% more). I needed about 200g so I weighed out about 230g

- Pop the oats into your blender. Don’t overfill. Fill it up about halfway.

- Blend until you have a really fine flour

- Shake the flour through a sieve, this will catch any chunkier bits that haven’t been fully blended. Add these bits back into the blender with the rest of your flour and repeat.

- Keep going until everything is blended. My blender struggled with the last bits of oats so this is why I used more oats than I needed for the recipe. Any bits that you can't blend, you can keep for next time.

- Store in an airtight container.

- That’s it!

To bake, just use it as you would use plain flour. The flour does give a more rustic taste to your bake and makes it slightly drier so make sure you keep this in mind when you are choosing your recipe. It would work great in a crumble topping, oaty cookies - anything that benefits from being a bit crumbly.

I used it in my sugar cookie recipe and instead of decorating. I added about 80g of

chopped up chocolate and they made a biscuit which is perfect to have with a cup of tea!

If you give you it a go, please do let me know how it worked for you!

Happy baking! Vicky xx

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