I have had some experience with oat flour, and can attest to some of
the concerns that Kristin Cooper describes. The best results I have
had are with the following recipe.
Oat Bread (Large Loaf)
water 1 1/3 cup
butter 2 1/2 tbs
sugar 1/4 cup
gluten 1/4 cup
salt 1 tsp
oat bran 2/3 cup
oats 2/3 cup (flaked ones seems to work best)
oat flour 2/3 cup
bread flour 2 cups
nonfat dry milk 1/4 cup
yeast 2 1/2 tsp
>From : The Bread Machine Cookbook (#1) by Donna Rathmell German
It's a dense loaf, kind of grainy in texture, but the oat flavour is
wonderfull.
<<Brian D. Ross>>