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Old 02-08-2005, 10:42 AM   #1
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Substitute for oat flour

I have several bread recipes that call for oat flour. I was wondering how substituting oat bran for the flour (or part of the flour) would work. Also, a lot of the recipes call for whey protein powder and I found that it makes the finished product kind of dry. Any ideas how to remedy this? Most of the recipes I have call for equal parts of vital wheat gluten and oat flour and then double that amount of whey protein powder (so it could be 1/2 C. oat flour, 1/2 C. VWG, and 1 C. whey protein). Also I don't have WPI, which I've seen a lot of people use in their bread recipes.

Hmmm, do you think using Carbquik for part of whey protein would work?
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Old 02-08-2005, 11:38 AM   #2
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Isn't oat flour just pulverized oatmeal? Maybe blend some oats with some of the oat bran and get a more fiber rich oat flour?
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Old 02-09-2005, 07:13 AM   #3
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I think oat bran would work fine, but I do seem to remember that the bran absorbs more liquid than the flour so it might dry out things too. I like to subs 1/2 c. almond flour for 1/2 the protein in most baked recipes to "moisten" things up. Seems to work well for me and hasn't ruined any recipe for me yet.

Using the recipe you stated of 1/2 VWG, 1/2 oat (I'd go with flour), I'd subs 1/2 almond flour to 1/2 protein powder and give it a try.

I think you'll like the results.

Just another idea to try out....HTH
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