The oatmeal flour story

[AlisonM]

Way back, when mum was first diagnosed with high blood pressure and high cholesterol, dad started experimenting with ways to make healthy meals more interesting. He was mucking about with some tomatoes he'd grown and decided to make soup. The end result was tomato and basil soup, really nice but it was a little thin so he chucked in a handful of pinhead oatmeal and then started using it to thicken all sorts of things. It worked well but was sometimes a bit grainy. So, when I was looking for a replacement for the flour to thicken my casseroles (I'm not crazy about cornflour), it occurred to me to try the oatmeal trick. Since I didn't want it grainy, I chucked some in the coffee mill and, hey presto, flour.

I did this because flour sends my BGs right up while oatmeal doesn't have the same effect. I'll be trying it soon with a cheese sauce for my beloved cauli and will let you know what happens.

So now you know.

 

[LeeLee]

For my cheese sauce, I use cauliflower as the thickener - cook it in milk, then blitz until completely smooth and stir in the cheese & seasoning.