I have
subbed oats flour for coconut flour before because it is really absorbent but I usually do a bit more, so in this case where is calls for 1/4 cup of coconut flour, I would try using 1/3 to a 1/2 cup oat flour!
Not exact matches
The second time I used 2 lg bananas and
subbed just shy of 2 cups of packaged oat
flour (consensus on google
subbed 1cup oat
flour for 1 1/4 cup rolled
oats), and used parchment paper.
The only
sub I made was quick
oats for the whole wheat
flour.
I used 1 cup of Cup4Cup
flour, 1/2 cup gf
oats, and
subbed flaxseed meal for the millet, because it was what I had.
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could
sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could
sub with any milk) 6 tablespoons amaranth
flour (again, feel free to
sub this with oat
flour, ground
oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
I
subbed quick cooking
oats for 1/2 of the
flour (equal substitution) and used a bit more banana and pumpkin to add a bit of extra moisture.
And it's only day 3 Making these w / Sunbutter (sunflower seed butter) and
subbing almond
flour with more
oats for a nut - free version.
From a celiac who doesn't tolerate
oats, I think I'm going to
sub quinoa flakes for the oat flakes, and grind them to a
flour.
As far as the oat
flour, you can
sub equal amounts for the
oats.
I used half AP
flour, half WW pastry
flour (I like chewier cookies and thought the AP might help in that respect), brown sugar, halved the
oats and
subbed in unsweetened organic coconut for the rest, doubled the salt, and used Trader Joe's bittersweet chocolate.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can
sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled
oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free
flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
Oat
flour - You can actually
sub for rolled
oats or oat bran or quick
oats - They just will be slightly more dense / coarse!
I might
sub in a cup of
oats for one of the cups of
flour next time, just for fun.
I am loving experimenting with almond
flour lately (better for me than
oats, still not great) and this might be my favorite crust I've posted ever, but the number of questions about
subbing oat
flour on this one already... oh man?
I used 1.5 c
oats and 1.5 c gf
flour, 3/4 tsp xanthan gum, 5 eggs,
subbed out the sugar for 3 / 4c maple syrup, and followed the recipe for everything else.
Alternatively, if you didn't want to be bothered with processing the rolled
oats, you could
sub oat
flour for half the quantity of rolled
oats that the recipe calls for.
1/2 cup quaker
oats 1/2 cup unsweetened almond milk 1/2 cup unsweetened applesauce 1/2 a small grated apple 3 egg whites OR 1 egg 1 scoop vanilla whey protein (use low sugar) 1/4 cup coconut
flour 3 tsp sugar
sub.
Ann, however, has been following a paleo diet and wanted to know if we could
sub the
oats for coconut
flour.