• buy pcanywhere 12.5 buy adobe creative suite 3 production premium cheapest microsoft windows xp home oem buy flash cs4 uk word 2003 buy cheap microsoft word software buy visio 2007 online buy windows 7 military discount cheap windows 7 64 bit oem best price microsoft office 2013 uk buy adobe photoshop elements 7 old version quicken home and business 2010 best price where can i buy dreamweaver cs4 buy microsoft publisher 2007 australia buy ms office cheap
  • best price windows xp professional purchase adobe acrobat 9 standard buy adobe after effects cs3 professional buy pdf converter professional 6 buy aperture 3 windows 7 ultimate pricing buy archicad 10 cheapest parallels mac os x buy cs4 design premium uk download office 2003 small business oem download office 2007 basic oem buy fireworks adobe cs5 buy guitar pro 5 for mac buy microsoft office 2011 for mac online buy office visio 2003

    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.



    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