Gluten Free Valentine's Cookies (Made with Oat Flour) (2024)

FAQs

Can you use oat flour in place of all purpose flour in cookies? ›

Quaker Oat Flour can be substituted for all-purpose wheat flour at a 1:1 ratio by weight. However, most home bakers use volume instead of weight to measure ingredients. Since Quaker Oat Flour is lighter than wheat flour, we recommend 1¼ cup leveled unpacked oat flour to replace 1 cup leveled unpacked all-purpose flour.

If you want to make gluten-free cookies or brownies, oat flour is a wonderful option. Still, it's best to follow a recipe specifically designed to work with oat flour. You can also use gluten-free flours like sorghum flour, buckwheat flour, or gluten-free 1:1 baking flour as an alternative to oat flour.

I can't tolerate almonds. Depending on the recipe, you can generally substitute a 1/2 & 1/2 mixture of gluten-free oat flour and my DIY gluten free flour blend. For instance, if a recipe calls for 1/2 cup almond flour + 1 cup GF flour blend, you can instead sub 1 1/4 cup GF flour blend + 1/4 cup GF oat flour.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

Taste & Texture

The oat flour gives the cookies a chewy texture and a nutty flavor. These cookies are buttery, chocolaty, and just sweet enough. They are thick, soft, and slightly chewy.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Oat flour is essential in gluten-free white or yellow cake. It's absorbent and light, which helps these mild cakes bake up as light and fluffy as they should.

To replace 1 cup of all-purpose flour, you'll need to multiply that by 1.4 to get a similar weight of oat flour. For example, if a cookie recipe calls for 1 1/4 cups of all-purpose flour, you'll need to multiply that by 1.4 to get the correct amount of oat flour to use.

Baked goods made with homemade oat flour tend to be a little denser. When it comes to delicate sponge or layer cakes, it's best to stick with commercial oat flour if the recipe calls for it.

Is oat flour healthier than almond? ›

Compared to almond flour, oat flour is higher in carbohydrates but lower in both calories and fat. Oats are a good source of soluble fiber. A 2017 study indicated that beta-glucan in oats helps lower cholesterol and the risk of diabetes.

Almond flour tends to absorb liquids more than oat flour, so start with ¾ cup substitution for each full cup and keep an eye on consistency.

3. Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

Oats are low in fat, and are sodium free, cholesterol free and preservative free. When baking, you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats. Instant Oatmeal is cut too fine, and is not recommended for baking.