ground porridge oats
Posted: 27 January 2014 03:47 PM   [ Ignore ]
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I was also wondering whether it would be possible to grind porridge oats into powder form in a coffee grinder - could a cup of this serve the same purpose as a cup of flour for baking a cake? (adding baking powder of course)

thank you in advance!

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Posted: 27 January 2014 04:36 PM   [ Ignore ]   [ # 1 ]
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Hi, Susie!

Welcome!

I think you would run into trouble here, because oats have no gluten.  The ground oats would be a possible substitute for oat flour—and the might work as a substitute for another non-gluten flour—but they wouldn’t be a good substitute for a flour that contains gluten, like wheat flour.  Gluten is a protein (or something) that stretches and holds the air bubbles made by the leavening (baking soda, baking powder and, in bread, yeast), which allows the cake or bread to have that springy quality. 

Please let us know if you have any more questions.

—ak

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Posted: 27 January 2014 05:35 PM   [ Ignore ]   [ # 2 ]
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I see! Gluten glues it together, so to speak. Couldn’t I add something to the cake that would provide the gluing quality, for instance eggs?

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Posted: 27 January 2014 11:49 PM   [ Ignore ]   [ # 3 ]
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susie1611 - 27 January 2014 05:35 PM

I see! Gluten glues it together, so to speak. Couldn’t I add something to the cake that would provide the gluing quality, for instance eggs?

You could perhaps use a little Xanthan Gum, which is often used in gluten-free baking.

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McBrownie.

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Posted: 28 January 2014 03:06 AM   [ Ignore ]   [ # 4 ]
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McBrownie - 27 January 2014 11:49 PM
susie1611 - 27 January 2014 05:35 PM

I see! Gluten glues it together, so to speak. Couldn’t I add something to the cake that would provide the gluing quality, for instance eggs?

You could perhaps use a little Xanthan Gum, which is often used in gluten-free baking.

But eggs wouldn’t work?

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