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Old 10-20-2012, 01:39 PM   #1
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Oat Fiber uses, recipes

I would like to try baking with oat fiber and I understand it has more fiber than oat bran. So I'm guessing you can't substitute it measure for measure for oat bran in a recipe. Any suggestions, recipes, using oat fiber? I'm thinking muffins but will appreciate any input.

Thanks, Dee
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Old 10-20-2012, 03:37 PM   #2
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You may like this thread. It only makes one muffin at a time but you could double or triple it. I get two muffins when I use my ramekins.
http://www.lowcarbfriends.com/bbs/lo...flour-mix.html
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Old 10-20-2012, 05:15 PM   #3
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Thanks so much. I don't have a microwave so will try one in my tabletop oven. After I locate powdered egg white.

Dee
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Old 10-20-2012, 05:58 PM   #4
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Dee, you absolutely do NOT want to sub oat fiber in one for one for oat bran or other flours in a recipe. It will dry out your final product beyond edibility in most cases. I use very small amounts in recipes. It is an enhancer more than anything else. Adds a bit of "flour" or "oat" taste to the product without the carbs of oat bran or oat flour. Adds a bit of smooth texture to the coarser nut flours and flax-based goods.

As a general starting point, when experimenting with it for a particular recipe, I use 1-2 tsp. in a single muffin like a OMM, maybe around 1 T. in a 6-count biscuit recipe or pancake recipe, around 2 T. in an 8x8 or round cake or loaf bread, and no more than 1/4 c. in a large cake.

So far, that cautious approach has worked out for me. Then I sometimes bake an item with a little more the next time and see what that's like. But when I get to about 1/4 c, the "drying" effect is very noticeable and I have to back off.

If you check out the breads, biscuits, pancake and muffin recipes on my website sometime, you can see how little I use in most of them. But I like the smoother texture and flavor it adds to everything I put it in.
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Old 10-20-2012, 10:15 PM   #5
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Thank you so much, Peggy. This helps a lot. I have been making oat bran muffins for my husband, and I eat them as well. We eat them mainly for the cholesterol lowing effects of oat bran. They have only oat bran and almond flour or Jen's bake mix as the main ingredients. Each muffin has around 7-10 grams of carb by my reckoning, depending on the berries I put in. I have been wanting to bring the carbs down and still retain the fiber content. I have some experimenting to do.

I realize the 4 lb bag of oat fiber I was thinking of ordering is more like a lifetime supply. I'll start with a one lb bag.Thanks for the input and great recipes.

Dee
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Old 10-21-2012, 01:13 AM   #6
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Quote:
Originally Posted by mojave View Post
Thanks so much. I don't have a microwave so will try one in my tabletop oven. After I locate powdered egg white.

Dee
Netrition carries Deb El Just Whites.

Peggy - thank you! You gave some excellent reference points about oat fiber.

Last edited by watcher513; 10-21-2012 at 01:16 AM..
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Old 10-21-2012, 06:54 AM   #7
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Glad to offer my experiences with it and hope the info is helpful.
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Old 10-21-2012, 08:41 AM   #8
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Quote:
Originally Posted by mojave View Post
Thanks so much. I don't have a microwave so will try one in my tabletop oven. After I locate powdered egg white.

Dee
I find the powdered egg whites at my grocery store by the baking soda and other baking supplies.
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Old 10-21-2012, 09:04 AM   #9
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Thanks for the egg white tips, Ginaaaaaand watcher513. I'll be checking them out.


Dee
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Old 10-22-2012, 09:20 AM   #10
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I use it 50/50 with flax, along with some whey protein isolate, a bit of canned pumpkin, and lots of egg. Sweetening and flavoring too, of course. You need to add a LOT of liquid to recipes that use oat fiber, and don't bake them too long. I microwave. The oat fiber tends to make the crumb VERY tender and if you use too much the item just falls apart. The whey helps that.

Last edited by ravenrose; 10-22-2012 at 09:21 AM..
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Old 10-22-2012, 10:06 PM   #11
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Thanks for the tips, ravenrose.

Dee
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Old 10-23-2012, 05:16 PM   #12
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I use oat fiber 50/50 too along with chia, either sprouted chia powder or seeds that I've ground myself, using it in microwave bread or OMMs. I really like the combo.
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Old 10-26-2012, 06:11 PM   #13
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Hi JLx, I've never tried chia. I'm allergic to lots of nuts and seeds so I'm kinda leery of trying it. Thanks for the suggestion.

Dee
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Old 10-28-2012, 01:19 PM   #14
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I bought Now brand Eggwhite Protein Powder...1.2 lbs for $14.99 from Netrition. I'm so glad I got this because it is so much cheaper than the Deb El, which is what I found locally before. There's other egg white powder available, too, that's inexpensive, if you do a google search.
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Old 10-28-2012, 09:32 PM   #15
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Thanks for the tip, shirlc, my store doesn't carry it.

Dee
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