Katrina is an expert baker who just returned from a stint at the San Francisco Baking Institute, and she is also a member of the co-op! She’ll be joining us over the next few weeks with some baking tips and recipes. We’ve many different kinds of flour on our shelves, which can definitely be a bit overwhelming, so she’ll be focusing in on those specifically.
You are meandering down the baking aisle, looking for inspiration for your sweet tooth. You eyes land on a bag labeled “Oat Flour.”
Hmm, Oat Flour? You know how to use the flakes, and like them in your chocolate chip cookies, but how do you use it when it’s all ground up?
Oat Flour doesn’t have gluten, so it needs to be mixed with other flours to avoid gumminess. Depending on the recipe, it combines well with all-purpose, whole-wheat flour, or a combination of them all. If it’s your first time using oat flour, I would recommend only substituting a small amount of all-purpose flour for oat flour and see what happens. Does it absorb more moisture? Is your batter too sticky? To sweet?
Here is a recipe from one of my favourite bakers – Kim Boyce. She is an expert at playing around with different flours, and even wrote a book about it, “Good to the Grain.” Give these muffins a go, and get a little more used to baking with oat flour.
OATMEAL CHERRY MUFFINS
1 cup 1847 Stone Milled oat flour
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3 oz unsalted butter (melted, and cooled slightly)
3/4 cup whole milk
1/2 cup sour cream
1 cup dried cherries
1/2 cup oat flakes
1. Sift all dry ingredients into a large bowl, add wet ingredients and whisk until throughly combined. Mix in dried cherries and oats.
2. Scoop the batter into your muffin tins using a spoon or an ice cream scoop. The batter should be slightly mounded on the top.
3. Bake for 24-28 minutes at 350 F. Rotate halfway through. The muffins are ready when the smell nutty and their bottoms are golden in colour.
4. Take the tins out of the oven, twist each muffin out ,and place it on its side in the cup to cool. This ensures that the muffin stays crusty as it cools.
Thanks Katrina! We’re looking forward to learning more about baking with you over the next few weeks!