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Posted to rec.food.cooking,rec.food.baking
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Need help translating British flour names in to American
Mark A.Meggs wrote:
> On Sat, 04 Oct 2008 18:55:25 -0400, Julia Altshuler
> > wrote:
>
>> Mark A.Meggs wrote:
>>>
>>> May not be available. Most American oats are "rolled" oats.
>>> Steel-cut oats are easy to find, but I don't think I've ever seen
>>> ground oats.
>>
>>
>> Quaker Oats makes rolled oats which are called "old fashioned." They
>> also make "quick 1-minute" oats which are rolled oats that have been
>> chopped a bit. I use them in oatmeal cookies. If you take either
>> one and spin it in a food processor with a steel blade for a while,
>> you get ground oats or oat flour. I use it all the time in baking.
>> I like the flavor.
>>
>>
>> --Lia
>
> Thanks Lia,
>
> I'm going to have to experiment. The picture in the link shows what
> looks to me to be coarsely ground whole oats - oat grain ground in a
> mill with steel burrs or stones. Rolled oats are run between 2
> closely spaced steel rollers and flattened into the flakey stuff that
> we call oatmeal.
>
> I don't know what effect the difference will have on the final
> product. The quick bread in question is Scottish bannock - similar in
> concept to American johnnycake.
Lia's advice is good 
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