Home made oatcakes are such a treat, they taste quite different to shop bought ones, I would definitely recommend giving them a go. The recipe came from my sister-in-law who was given it by a lady from the island of Berneray, hence the name Berneray Oatcakes. I use the recipe a lot. The original recipe uses 60g self raising flour and although small amounts of wheat flour are OK on the low FODMAP diet, this might be pushing it a bit (if you were only having one or two oatcakes at a time I’m sure it would be fine) so I have substituted gluten free flour. I’ve also added a teaspoon of xantham gum as the oatcakes can turn out quite crumbly without it. A great option for lunch in place of gluten free bread, tastier and cheaper. Also a good option for a healthy snack.
For more baking ideas and inspiration, have a look through my low FODMAP baking section.
- 200g oatmeal
- 70g gluten free flour + extra for rolling out (I used Doves Farm)
- 1 teaspoon xantham gum
- 1 teaspoon caster sugar
- 1 teaspoon baking powder
- 60g salted butter
- 70ml warm water
- Preheat the oven to 170 degrees C (fan oven)
- Place all the dry ingredients in a bowl then rub-in the butter using your fingertips to rub the dry ingredients and butter together until the butter is evenly mixed through
- Make a well in the centre, add the warm water and use a knife to mix and form into a soft dough
- If it feels too sticky to roll out add a little more gluten free flour
- Lightly flour your work surface and using a rolling pin roll the mixture out to the desired thickness, I like them thin but it's probably easier to make thicker ones as they are less likely to stick to your work surface (a metal fish slice can be useful for lifting them off)
- Use a cutter to cut the oatcakes into whatever shape you like, mine are always heart shaped
- Place the oatcakes onto a baking sheet and cook in the oven for about 20 minutes until lightly coloured and crisp. If you have made thicker oatcakes they will need an extra 10 minutes
- Allow them to cool and store in an airtight container
hoping to make these, look wonderful, but wondering how to heat the oven usa degrees. also would love if your measurements also included cups next to the g you use, thanks!
Hi Jillian, thanks for commenting. The oven temperature in Fahrenheit would be 340 degrees. There is a great article here from Kate Scarlata on the differences between US and UK baking with some advice on converting grams to cups http://blog.katescarlata.com/2014/12/02/low-fodmap-baking-us-vs-uk/ . We don’t usually use measuring cups in Britain but I can appreciate it might be useful for people looking at the blog from other countries so I might get myself a set now you’ve mentioned it! The US equivalent to Scottish oatmeal would be steel-cut oats, see this short entry in Wikipedia https://en.wikipedia.org/wiki/Steel-cut_oats . Best wishes, Louisa
also, when you say oatmeal do you mean rolled oats or quick oats…but not cooked, right? Little bit if cultural difference here 🙂
I made these with medium oatmeal, and rolled the dough out quite thinly. I like them best when they are a bit over-baked as they taste very nutty. They really are the best oatcakes I’ve tried. Thank you for the recipe!
Thanks Annie, I love homemade oatcakes, I’m really glad you liked the recipe!
fantastic recipe, these turned out perfect. Thanks for shjaring.
Simon
Thanks Simon, I really enjoy these oatcakes, I think they’re much nicer than shop bought ?
Hi Louisa,
Can you clarify what you mean by oatmeal please? I’m never sure if oatmeal means just ordinary porridge oats straight from the packet or oats that have been ‘whizzed’ a bit in a food processor to resemble breadcrumbs.
Thanks,
Julia
Hi Julia, oatmeal is also known as steelcut oats or pinhead oats see this example from Mornflake http://www.mornflake.com/products/medium-oatmeal/ porridge oats wouldn’t really work in this recipe as the texture is quite different. Best wishes, Louisa