The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oat flour tortillas?

CSBaker's picture

oat flour tortillas?

So. last time I was at Whole Foods I  bought a bunch of oat flour, thinking in my    Newbie brain, that I would make some oat bread.  Turns out, oat bread is made with oats (learn something new every day).  Anyway, now I am looking for something to do with all of this oat flour, so I was thinking tortillas.  I usually make my own tortillas with half AP and half bread flour, and I like those results.  Any idea what would happen with oat flour? 

clazar123's picture

I am trying to develop a hi fiber tortilla(another thread under the "special needs baking"forum) and was hoping people with oat flour experience would jump in that also make tortillas.

I know that oat flour has no gluten to it but produces a lot of starchy gel so the dough may be sticky-a definite drawback to a dough you want to roll out.  More flour doesn't help that-it is a function of what is a good ratio between regular,AP flour and oat flour. OAt flour is also a very thirsty flour and requires a goodly amount of water just to hydrate itself. I am speaking from a bread dough handling experience and that is somewhat limited to multigrain breads and some rye but a pretty good understanding of how the flours work.

My plan was to work with a small amount of carefully weighed ingredients to make a single tortilla, until I got the feel for where the formula needs to go. Post back what you do,please, I'd love to hear about your experience. I probably won't get to my project for a couple weeks-still trying to accumulate some ingredients and look for substitute for others.

HAve delicious fun!

mrfrost's picture

Just try your favorite tortillia(or any bread recipe for that matter) substituting the oat flour for 1/4 of the total flour. Since the oat flour will contribute very little to no gluten, use your bread flour for the rest of the flour, to start out. You may also need to keep an eye on the hydration. You may need to increase the liquids slightly as the oat flour may help the dough absorb more water. If the 1/4 of the flour turns out ok, you can try increasing the oat portion up to about 1/3 or as much as to your liking.

CSBaker's picture

So here's what I did:  I used 1 cup bread flour, 1 cup oat flour, 2 Tbsp canola oil, 1 tsp salt, 1 tsp baking powder, and 3/4 cup warm milk (I used soy milk, because I'm vegan).   I let the dough rest for about a half hour after mixing and a little kneading.  The dough was a little dry, not terrible.  I was able to roll them out, but not real thin (I always have that problem, though).The were good!  A little different than what I'm used to, but perfectly acceptable for the quesadillas I made with them.  Next time, I'll add more liquid and see if I can get them to roll out a little thinner.   Maybe even omit the baking powder.  

Matt H's picture
Matt H

well, anything tastes good with melted cheese, doesn't it?