Oat Flour Sources

The three sources of oat flour yield slightly different results:

• The commercial pre-ground flour at the left has a medium-coarse texture and fully absorbs liquid.
  
• The flour made from chopped and toasted rolled oats using the Cuisinart mini-mate is slightly darker in color and is somewhat less absorbant, but the texture is finer than the commercial flour. Depending upon the amount of oat flour in your recipe, you may need to adjust the liquid.
• Chopping quick-cooking oats yields a lighter color flour that is quite absorbant, and it is finer in texture than the commercial flour.

Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.