Add gluten free rolled oats (otherwise known as “old-fashioned oats”) to a food processor or blender. I like to use a food processor because it can blend more thoroughly and evenly throughout. You can use a blender, but be sure to spatula the sides of your blender frequently.
After the first few rounds of blending, the oats will look like they are beginning to turn into flour.
Blend more, making sure to periodically scrape down the sides of the processor. After about a minute or two, no whole oats remain. Much of the mixture has turned to flour. However, if you take a closer look, flakes of oats still remain. Using a spoon, scoop up some flour and look closely. The more oat pieces that remain, the grittier and chunkier the flour will be in your recipe (which you usually don’t want). Blend until you reach Step Four.
The flour must be fine all the way through. Yes, it’s perfectly normal to have a few flakes of oats here and there. But try your best to grind the flour as finely as possible.
Try this gluten free flour in your favorite recipe!