Let’s not forget the unsung champion: oat flour. You can make this simply by blitzing rolled oats in a food processor until they become a fine powder. It adds a gentle, creamy sweetness and a soft, tender crumb to muffins, pancakes, and scones.
It’s a phenomenal, whole-grain alternative to white flour that makes your baked goods feel both decadent and wholesome. Swap out about one-third of your all-purpose flour for oat flour in your next batch of banana bread, and you will be amazed.
Just be careful not to over-process it into a paste; pulse in short bursts. A little graininess in the flour is actually a lovely, rustic texture.
