Have you tried baking with oat flour? Oat flour is a great alternative to wheat flour – especially for homesteaders, survivalists and preppers.
Why? Oats are inexpensive and have a very long shelf life. When packaged in unopened #10 cans or sealed in Mylar bags and placed in a five-gallon food-grade bucket, oats can last 30 years or more.
When most Americans think of flour, they think of all-purpose flour or whole-wheat flour because those are the types most readily available on supermarket shelves. However, oat flour usually is there in a less conspicuous spot, and in fewer quantities.
Unlike wheat flour, oat flour is gluten-free, so you may find it in your store’s healthy foods section, as well. (You also can make it at home – keep reading.)
That lack of gluten in oat flour gives baked goods a different texture than those made with wheat flour. However, for people who are cutting back or avoiding gluten for dietary or health reasons, oat flour is a welcome choice. As a general rule, however, oat flour is lighter and less coarse than whole-wheat flour.
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