discount office 2013 purchase photoshop cs5 buy norton partitionmagic 8.0 cheapest adobe cs4 web premium mac price of autocad 2008 buy microsoft money 2005 online buy windows xp software buy windows 7 3 user buy acrobat 7 indesign educational discount best buy quicken deluxe 2010 buy microsoft money 2004 deluxe software buy microsoft visio standard 2010 cheap quicken 2010 home business buy microsoft word student
  • best price microsoft money 2009 buy microsoft office 2010 cheap buy expression studio v3 buy 2003 access buy adobe cs5 suite cheap photoshop elements 7.0 buying windows 7 business buy microsoft office 2011 for mac buy adobe creative suite 5.5 design standard discount microsoft money 2008 buy newtek lightwave 3d 9 adobe photoshop cs2 cost buy windows xp key purchase mappoint 2011 parallels 6 discount code

  • You Ask, I Answer: Oat and Spelt Flour

    gfd_creamhillestates_oatfloAre oat and spelt flours whole grain?

    I have celiac disease, so I am looking for ways to make whole grain baked goods without using whole wheat flour.

    – Christine Adler
    (City withheld), DE

    As with wheat flour, these flours are only whole grain if the word “whole” or “whole grain” appears on their packaging (or the ingredient list of a food product).  Never assume!

    I am slightly confused by your question, though, since spelt is a form of wheat and certainly NOT gluten-free!

    As far as whole oat flour goes — you can make it at home by grinding unflavored and unsweetened quick-cooking rolled oats (which are, by virtue, 100% whole grain) in a food processor.

    One word of caution: although oats are gluten-free, many of them are processed in facilities that also handle wheat.  Consequently, cross-contamination is very common.

    Fortunately, companies like Gluten Free Oats provide oat products that are certified as gluten-free.

    Keep in mind that oat flour by itself will not result in appealing baked goods.

    Gluten-free baking is all about combinations of flours — especially quinoa, brown rice, amaranth, and almond meal — as well as the addition of thickeners like xantham gum and guar gum (both of which can be purchased at health food stores).

    It is encouraging to see the rise in production and availability of gluten-free all-purpose flours, too.

    Share

    2 Comments

    1. Kristin said on October 29th, 2009

      I LOVE oat flour. It’s especially good in quick breads that contain fruit and warm spices (pumpkin muffins, apple cake, etc). And you CAN get oats that are certified gluten free, but you have to read labels to find them. Here is a guide from Karina’s Kitchen on substitutions for gluten free baking. http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html

    2. Kristin said on October 29th, 2009

      Sorry Andy—I just realized you mentioned certified gluten free oats in your post. I must have skipped over that part. :)

    Leave a Reply

    Trackbacks