Thursday, February 19, 2009

Oat Flour Cut Out Cookies

Here is one I came up with: let me know if you like it.


1/3 C Crisco
1/3 C Butter
1 C Sugar
2 Eggs
1t. Vanilla
1T Milk
1 C Cake Flour
2 1/2-3 C Oat Flour
2 T Baking Powder
1 t Salt


Cream your fat and Sugar until creamy. Add in the Vanilla and Eggs (one at a time) and Milk.
Combine all dry ingredients omitting about 3/4 C of the Oat Flour. 
Sift dry ingredients with your whisk then slowly add to the wet ingredients. 
Now if needed add the 3/4 C oat flour your omitted slowly until you get the desired consistency. I like it to be fairly sticky still. You definitely do NOT want to over flour these, they are already drier because of the oats. 
Then dump it out onto Saran wrap, fold up and put in fridge for 30 min. 
Roll out- Cut shape- Bake 350 6 min. 

These will be different from what you are used to in a sugar cookie- dryer, flakier, but good flavor!
Frost and it will be even yummier. 

Note: 1 1/4 Cup Oats after you grind it will equal 1 C Oat Flour

Flour Substitutes

To make a standard recipe free of white flour, substitute one of the follow:

1- 3/8 cups barley flour for 1 cup white flour
1 cup corn flour for 1 cup white flour
7/8 cup corn meal for each cup white flour
3/8 cup potato flour for 1 cup of white flour
7/8 cup rice flour for each cup of white flour
1 cup rye meal for 1 cup white flour
1-1/2 cups ground rolled oats or 1 cup oat flour for 1 cup white flour
1 cup whole wheat flour for 1 cup white flour.

1 cup of wheat flour equals...
7/8 cup amaranth
7/8 cup garbanzo bean
7/8 cup chickpea (garbanzo)
3/4 cup corn flour
1 cup cornmeal
3/4 cup millet flour
3/4 cup oat flour
5/8 cup potato flour
3/4 cup potato starch
7/8 cup rice flour
3/4 cup soy flour

Important - Always use a double portion of baking powder with dark flour. Recipes when converting a white flour recipe to a dark flour. Average use is 2.5 tsp. baking powder to each cut of flour.

Substitution of various flour for white flour recipes gives new and exciting flavors. Corn flour thickens sauces better than cornstarch and may be used in the same proportions as white flour. It also combines well with other flours in making muffins

Oat Flour

Oat flour tends to make the mixture pasty or gummy, almost a glue-like texture. Using only oat flour would not work as a white flour substitution for that reason.
Mixing oat flour with rice flour, though, works quite well since their characteristics offset each other.

ice Flour

Rice flour tends to make the mixture more granular, loose or grainy in texture. This nicely offsets the nature of oat flour when the two are used in combination, making the result a quite acceptable substitute for white flour.

I also read that short grain is what you want to use for baking. Long grain use for breading, sauces and as a thickner but NOT for baking.
And rice flour in cookies will make for a crunchier cookie!

Buckwheat Flour

Despite its name, buckwheat flour has no wheat or gluten in it. It will work the same as white or lite wheat flour in theory, but in practice has such a strong, unique flavor to it that a little of it in any mixture goes a long way.
Of course, if you absolutely love the taste of buckwheat, you could certainly use it as a one to one substitute for white flour.

We add buckwheat to stabilize the other flours and add a touch of that unique flavor to the mixture.

Flax Seed

Ground up flax seed doesn't hold together well enough to be a main ingredient in a flour substitution, but it works well as a minor ingredient.
Flax seed adds in a nice texture and taste to whatever you're baking, and of course comes with numerous nutritional benefits.