From the aspiring baker to the consummate expert, recipe ingredients matter. In baking, flour is essential, but not all flours are the same. When the oats experts launched Quaker Oat Flour, it was time to shake up the baking routine. There are many tasty reasons to make that recipe ingredient swap.
Gluten free baking options are becoming more popular. When Quaker Oat Flour came onto the market, many people grabbed a bag off the shelf not just because it is a trusted name but also because it was a convenient swap for many baking recipes. Instead of having to grind those oats into flour, it was already ready to scoop.
As more bakers look for alternative flours, not every option is a one for one swap. Although oat flour can be a great gluten free choice, it does not substitute evenly into every recipe. For example, for recipes that need a dough to rise, another leavening agent needs to be added.
When using oat flour, it can be a one-to-one swap for rice flour, millet flour or sorghum flour. For less experienced bakers, this simplicity helps to have a multi-purpose flour that can be used more frequently.
Although consuming just treats might not be the most balanced healthy eating lifestyle, oat flour is a source of fiber, similar to that bowl of morning oatmeal. It has been said that oats help to stabilize blood sugar, reduce cholesterol and high fiber foods help against heart disease.
Beyond the various reasons to add oats to the menu, great tasting recipes are vital. If a treat is going to be on the table, why not use a flour with some added nutrition benefits to make those cookies, muffins and more a little more positive.
Thinking about recipes, there are many choices. For example, why not use some Quaker Oat Flour in pancakes. The fluffy texture is still there, but there is an extra boost of fiber. But, it doesn’t mean that those pancakes can be swimming in syrup.
Another obvious choice is oatmeal cookies. Given that Quaker Oats are always a popular choice in that classic dessert, it makes sense to swap in Quaker Oat Flour as well. Here is Quaker’s official recipe.
Chunky Chocolate Oat Cookies using Quaker Oat Flour
- 1 ½ cups Quaker Oat Flour
- ½ tsp baking soda
- ½ tsp flaked sea salt
- ½ cup margarine, at room temperature
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup coarsely chopped dark chocolate (at least 70%)
- ½ cup Quaker Old Fashioned Oats
- In a bowl, whisk together oat flour, baking soda and salt; set aside
- Using an electric mixer, beat together margarine, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla until smooth. Stir in oat flour mixture until combined. Fold in chocolate and Quaker Old Fashioned Oats. Cover and refrigerate for at least 1 hour
- Preheat over to 350 degrees. Roll dough into 1 1/2-inch balls. Place on parchment paper-lined baking sheet, about 2-inches apart. Flatten slightly.
- Bake for 12 to 14 minutes or until tops are set and golden around the edges. Let cook on baking sheet for 5 minutes; transfer directly to rack. Let cool completely.
- Can be stored in airtight container for up to 3 days.
What recipes do you recommend using Quaker Oat Flour? Are you open to using alternative flours?