Gluten Free Oat Flour
Gluten free ingredients can hit your budget hard, but this hack will save you a ton of money. Did I mention making this flour is so simple to do? The best part, you can make gluten free oat flour in one minute or less.
Ingredients
- 5 Cups of Gluten Free Oats
Instructions
- Add gluten free oats to the Nutribullet and blend about 30 to 45 seconds.
- That is it, easy peasy! Know you have gluten free oat flour ready to use in gluten free pancakes, almond butter cups etc.
- Store your flour in the pantry or the freezer in an air tight container.
Notes from the Cook
I like to make 5 cup batches of oat flour but you can make any amount that suits you.
Quick Gluten Free Oat Milk
You will never need to buy oat milk in the store again! Did you know
you can make it easily with water and oats? When you make your
own you control the quality of ingredients and you know exactly what
is in the milk. No added preservatives, fillers, etc. This is another way
to save money on your grocery bill!
Ingredients
- 3/4 Cup Gluten Free Oats
- 2 Cups of Water
Instructions
- Add gluten free oats and water to the Nutribullet.
- Blend about 45 seconds. Oats should be ground into bits.
- Place a fine mesh strainer over bowl and pour milk and oats through
- Pour milk into a jar with a lid and store in the refrigerator.
- Reserve the oat pulp in a separate container store in refrigerator.
Notes from the Cook
- Use milk within 3 days.
- The oat pulp can be used to make a soft cracker/wrap.
- Use the oat milk to replace milk in any recipe or in cereal, etc.
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Eliminating Gluten and Dairy for 30 Days
20 years ago, I was struggling with digestion issues, my weight, headaches, sleeplessness, sadness, painful joints, sinus infections, and seasonal allergies ALL of the time. Instead of feeling like a healthy and vibrant 20 something, I was overweight, tired, my joints ached, and sinus infections were my normal. I went round robin with allergies to sinus infection to antibiotics to yeast infections to another treatment for yeast.
For years I took Advil, Tylenol, Sudafed and prescribed antibiotics much more than I wanted but what were my options? I realized conventional medicine was fine for treating sickness. but getting to the root cause was something else. I was tired of managing symptoms I wanted long term change and a healthier life.
Early into my research I learned my Grandma suffered many health challenges. She went to doctors for years searching for answers and coming up short. My Grandma went undiagnosed with Celiac Disease, lactose intolerance and other digestive issues for decades. In comparing our health challenges, we shared digestive issues, low vitamin D and iron deficiency to name a few.
I made a plan to eliminate gluten and dairy for a month which were two of my Grandma’s biggest issues. I will be the first to admit I was a comfort foodie. My idea of a great meal included cheese and crackers, a big plate of spaghetti, or mac and cheese, pastries, etc. Chocolate chip cookies are my kryptonite. How would I give up cheese, milk, bread?
Cutting gluten and dairy from my diet was not my idea of fun by any means, it was going to take discipline and intentionally focusing on getting to the other side of 30 days without. I am strong. I can do this. I will prove gluten and dairy are my friends!
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Gluten Free Pancakes
Do you want pancakes that are delicious, slightly sweet, and fluffy that are sure to please? Then you are going to love these gluten free and dairy free pancakes!
No special flour blends required, just gluten free oats found in most pantries. Go ahead whip these up anytime and with so many great ways to use them make extras. Eat them as yummy pancakes all week long, as a dessert base loaded with fresh fruit and dairy free whipped topping or as a PB & J sandwich. The combinations are endless.
Ingredients
- 1 Cup Gluten Free Oat Flour (add GF oats to the NutriBullet and pulse)
- 1 Cup Gluten Free Oats
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Gluten Free Baking Powder
- 4 TBL Maple Syrup
- 2 Eggs
- 3/4 Cups Water
- Optional Fall Vibes add 2 drops of Cinnamon Vitality & 3 drops of Nutmeg Vitality oils into the maple syrup!
Instructions
- Whisk water, maple syrup and eggs together.
- Add dry ingredients. Stir well.
- Spray or brush nonstick frying pan with olive oil over medium heat.
- Measure out 1/4 cup of pancake batter for each pancake into the pan.
- Cook 2 minutes, flip and cook 1 minute longer.
- Top with fruit, syrup, nut butter etc.
Makes 11 pancakes.
Notes from the Cook
- For Gluten Free cooking be sure to choose a Gluten Free baking powder such as Clabber Girl, Hain Pure Foods or Bob's Red Mill. Beware Gluten can be found in baking powder to prevent caking.
- Another option for Baking Powder substitution is 2 tsp lemon juice combined with 1/2 tsp baking soda in a small bowl. Let it fizz and add to wet ingredients.
- Have extra pancakes at the ready in the freezer. Place a single layer of pancakes on a Silpat mat or parchment lined baking sheet to prevent pancakes from sticking together when you freeze them. Place frozen pancakes in a vacuum seal bag or zip loc. Grab out just what you need and store the rest in the freezer bag.
- For best results reheat pancakes in a skillet or in a toaster.
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The Ultimate Veggie Burger
Do you want a veggie burger with a hearty texture, packed with wholesome goodness that won't crumble under pressure? Then look no further. This Gluten and Dairy Free burger is sure to satisfy!
Don't let the kale, mushrooms or quinoa scare you away. They are hidden well and packed with nutrients you won't even know they are there. They bring great texture to this burger. Enjoy!
Ingredients
- 1 1/2 Cups Celery Chopped
- 2 Large Carrots Peeled
- 1/2 of an Onion
- 4 Whole Cloves of Garlic
- 1 Can Black Beans Rinsed and Drained
- 1 Can Pinto Beans Rinsed and Drained
- 3/4 Cup Cooked Quinoa
- 1 1/2 Cup frozen Chopped Kale
- 1 1/4 Cup Dehydrated Oyster Mushrooms or Shitake
- 1/8-1/4 tsp Cayenne Pepper depending how much heat you like
- 2 TBL Italian Seasoning
- 2 TBL Ground Flax
- 3/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 1/2 TBL Cumin
- 2 Egg
- 1/2 Cup Cashews
- 1/4 Cup Gluten Free Oats
Directions
- Preheat oven to 400'
- In food processor slice carrots and onion.
- On a Silpat Mat lined baking sheet add celery, beans, carrots, onions and garlic.
- Roast 7 minutes turn veggies roast 7 more minutes turn.
- Add quinoa and kale and roast 2 minutes longer.
- Let cool 10 minutes.
- In Food Processor with chop attachment add dried mushrooms, cashews and pulse a few times. Pour over roasted veggies.
- Add spices and flax to roasted veggies on the baking sheet.
- Stir to combine.
- Divide burger mix into 2 batches.
- Add 1 half the burger mix to the food processor approx. 3 1/4 cups.
- Pulse 4-5 times (you want chunky not smooth).
- Add 1 egg. Pulse 2 times. Make into 1 inch thick patties.
- Brush with olive oil on each side.
- Pan fry 6 minutes on each side until browned with internal temp of 165'. Flip carefully.
- Repeat with 2nd batch.
- Serve on lettuce or your favorite gluten free bun and toppings.
Reheat in frying pan. Avoid microwaving or they will be mushy.
Makes 6-7 burgers.
Notes from the cook
- Almonds or walnuts can replace cashews.
- If using fresh mushrooms wipe them off with a damp paper towel to remove dirt.
- Parchment paper can be used instead of Silpat Mat.
- It is important to roast veggies and beans allowing excess moisture to escape. No one wants a soggy burger.
- Important make sure burgers are 1 inch thick to ensure they hold together.
- Place a burger mold (or jar lid) in a sandwich bag, fill with burger and pop into frying pan easily.
Affiliate Disclaimer:
By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Our Maple Spiced Nut Bars - are a delightful gluten-free and dairy-free snack that will surely satisfy your cravings for a perfect balance of crunchy, salty, sweet, and a touch of autumn flavors. Indulge in the goodness of carefully selected nuts harmonized with the warm essence of maple and a hint of fall spices.
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