"Life is either a daring adventure or nothing..." -Helen Keller
I don't know if this is even considered a recipe. The product isn't necessarily directly edible, but here we go.

During college, there were a few years when my body wasn't processing gluten very well, so I started using other types of flour, such as rice flour, oat flour, buckwheat flour, etc. Besides not being the best for baking, these little bags of flour were so expensive! Well, they're still not the best for baking, but recently I've been able to beat the price by making my own "oat flour." It's not as fine as regular oat flour you can buy, but it's much cheaper and works well in many of my recipes, especially now that I can eat regular flour again and just substitute a small portion of the regular flour for my oat-flour creation. A little more fiber, a touch more flavor, at almost no extra cost.

First, I usually buy a big bag of oats or two. I buy the old-fashioned kind. We use the instant old-fashioned oats for making breakfast in the morning, but I usually buy the not-instant ones for making oat flour, because they're much cheaper here. I put them into the food processor a little at a time and process them on high for a minute or two, until they don't seem to be becoming any more fine. They look a little like really fine sawdust when finished, but they're a great way to subtly slip the fiber and whole grains into some recipes when we don't have access to whole wheat flour.

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