Grain Flaker for making rolled oats
#370137 - 09/06/13 05:39 PM
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Has anyone tried using a Grain " FLAKER " or Roller to make
their own rolled oats / flakes from Oat Groats ?
It seems to me that instead of buying Rapid Oats to make
porridge ( and other things ), that the nutrition of the oats
could be increased by Flaking them just prior to using .
A special machine needs to be purchased. I started to
research these last few days and am fascinated by the
idea of using a flaker. We might even be able to use
the flaker on other grains than oat groats to make
some sort of flakes for cereals and cookies.
But I have to wonder if there is some other processing
that is going on with store bought rolled oats ?
I am also interested in getting a Grain Mill for grinding
grains into flours to also increase nutrition. A sifter
can be bought to sift out the bran also. And with a
grain mill , rice flour and numerous other grains could
be ground fresh. This would mean the GERM layer
would be in the flour ground from wheat. I'm not
sure if this is ok for IBS people ?
There are 2 different types of machines,
flakers and grinders. But the increase in nutrition
is interesting, now that I am eating more soluble grains
that I would like to make the white bread better.
Myself I wanted to get both types of machines, but
start out with the Grain Flaker.
So a person could buy Organic oat groats or other grains,
and store in freezer, and just flake what you need .
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I have a grain flaker now , and also oat groats. I am still experimenting,
but since I live in Canada, I was able to purchase organic " Naked Oat Groats "
which are a newer type of oat groat , that grows "without" the hull .
They just have a sort of see through waxy membrane on the outside.
So far my cooking these flakes is proving a challenge as they FOAM
up really high, I've had numerous overflows that are hard to stir down
the boiling foam. Apparently this is because there is no stabilizer in them
as there are when you buy a bag of rolled oats.
These naked oats "flaked" need along time cooking also, which I think might
have something todo with that waxy exterior.
I am going to get some naked oat groats from a different source and try them.
They toast their naked oats which offers some stabilization.
Steaming apparently removes more nutrients.
And if that fails, then just get the regular organic oat groats that grow with a hull, but have had the hull removed.
They told me that flaked homemade rolled oats were very tender and required very little cooking ,
but then I found out that they have not actually tried the naked oats they are selling, and thus would be referring to the standard dehulled oat groats.
It was them that recommended the naked oats, and now that I have tried them, I find them TOUGH,
but I will try a different company for them rather than just switch to the standard oat groats,
because I have already come this far , I need to complete my testing so I will know.
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Further update on using " naked oat groats " . Naked oats are
a newer "hulless" oat groat that is left whole and have some nutrition
benefits than previous oats that had to be hulled.
http://canadiannakedoats.com/products.htm
As I mentioned the outside membrane is somewhat waxy. The answer
is that you must soak these before cooking. So you would soak either these whole or after you flaked them. You would then cook them, and also use
a higher water to oat ratio so that you can cook them 45 - 50 minutes.
I have found big difference in zero soaking these home flaked oat groats , 1 hour , 2 hour , and 4 hour soaking . The longer soaking greatly increasing the ease of digestion .
I have not tried overnight soaking yet.
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No sure those oats are particularly IBS friendly. They have 12 grams of dietary fiber per 100 grams and 4.4 grams soluble fiber therefore they contain nearly 8 grams of insoluble fiber which is very high.
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I am soaking them now at 5 hours with very good results.
I think the trick is soaking them for enough hours. (1 hour is not
enough ) But I will say these taste alot better than the
store bought oats.
Then cooking in alot of water that will let it cook for 45 minutes in
a rice cooker. I am using a rice cooker with a ceramic interior pot
which takes longer to cook, and thereby gives me the cooking time
I need.
I am using for each 1 oz weight of oat groats, 2 fluid oz of water .
So I've been making 4oz of oat groats in 8 fluid oz of water. If
I also add heat for 3 - 5 minutes at the beginning of the 5 hour soak
I then add 1 oz more water because some seems to evaporite
I also set the timer for exactly 15 minutes and stir well, then
continue cooking for 30 minutes more in the rice cooker.
If I don't stir at 15 - 16 minutes, it boils over .
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I have also now experimented with longer soaking times. such as 8 - 9 hours or 12 hours. The longer soaking needs more water. I added an extra 1 oz of water for 8 hours and an extra 2 oz for 12 hours.
You could skip adding more water, and then cooking time would be less, but I want the longer cooking time, of about 40 minutes and then I let it stand for at least 5 minutes. If I forget , and it is 1 hour, it is still good.
The results only get better with the longer soaking.
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( By the way, you can also cook naked oats without flaking although i like them flaked)
I also found another chart for these oats and it compares
naked oats ( Cavena brand ) to rice and to regular oats.
While some of the figures are comparable to regular oats, remember
flaked oats loose nutrients once flaked. So being able to flake
a better oat groat and eat it fresher is what I am after.
Chart is further down the page
http://mysmartfoods.com/index.php?option=com_content&view=article&id=89&Itemid=159
For those in Canada, you can buy from most BulkBarn. or buy online
from some of the places. Sometimes you have to ask them what type of oat groats
they are selling online because some of the sites might have the
new oat but not listed on their website and trying to sell off the older
cheaper oat groats. Some sites they only carry the new type . You have to ask.
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