Backstory:
https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes

Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get 'em right.

FILLINGS:

  • smoky kidney-bean stew, slow-simmered
  • fresh sriracha
  • sliced green cabbage as the base

TASTE:
Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’!

KEY CONCLUSIONS:

  • Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach.
  • More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…
    • JohnnyEnzyme@piefed.socialOPEnglish
      1·
      6 days ago

      there are tastier cereals than oats.

      I deeply, humongously pity the feel the fool that doesn’t know the absolute magic of steel-cut oats.

      Holy hell… really?

      • [object Object]@lemmy.world
        2·
        6 days ago

        You seem to be English-adjacent (hue hue), so I can safely assume you’re indeed more familiar with horse feed than with rye. Rye results in cookery that’s rather heavy but tasty. Personally I prefer mixed-grain bread, as rye alone is so dense that a couple slices can make me lay down for an hour.

    • JohnnyEnzyme@piefed.socialOPEnglish
      1·
      6 days ago

      Captain, O Captain, I’d like a WORLD with you!

      You are not going to BELIEVE what I’m about to tell you…

    • JohnnyEnzyme@piefed.socialOPEnglish
      91·
      8 days ago

      Absolutely agree, right up until I tasted it…
      Mah dude-- oat tacos absolutely ROCK.

      Bigger problem for me is in trying to make them without getting absolutely exhausted…

      • titanicx@lemmy.zip
        1·
        7 days ago

        That one I can kinda forgive, it holds up better and the slight lemony acidic flavor compared to lettuce is better

    • JohnnyEnzyme@piefed.socialOPEnglish
      21·
      7 days ago

      Believe it or not, there’s no rule stating that you can’t fill a taco with whatever you want. I just used stuff I’d been making the same day for the test.

      Making a Tex-Mex style taco is pretty much Taco 101, and I mastered that decades ago. The whole point here (stated in the OP) was to see how the new oat tacos performed.

      @grass@sh.itjust.works

          • Jiggle_Physics@piefed.zipEnglish
            1·
            6 days ago

            You keep saying oat taco, but the only thing that appears to possibly have oats in it is the tortilla. People don’t say I had a flour taco, or a corn taco, because that is what the tortilla is made of, tacos get labeled due to their fillings, and cooking techniques.

            • JohnnyEnzyme@piefed.socialOPEnglish
              11·
              5 days ago

              Lol… I’m literally (not figuratively) saying ‘oat taco,’ because I’ve never seen or heard of an “oat taco” in my life, and likely neither have you. The ENTIRE POINT OF THE POST is to highlight that fundamental difference, if you’re able to somehow wrap (PI) your mind around that concept.

              The fillings are irrelevant in this case, and I fully laid out the cooking technique, from beginning to end.

              • Jiggle_Physics@piefed.zipEnglish
                1·
                5 days ago

                You call oat tortilla in your title, and description, then, in the comments, call it taco. So, the title seems to suggest you understand the tortilla is not what determines the taco type, but in the comments that seems to not be the case. Which, to me, made it look like you might think of the two interchangeably. This is why I said what I said, you switched between them like it is the same thing.
                It seems this has offended you.

                Also, I have made tacos where the core ingredient of the filling is oats, using lightly ground oats as the primary texture, and binder, for a meat substitute.

                • JohnnyEnzyme@piefed.socialOPEnglish
                  11·
                  5 days ago

                  Well, I suppose you have some points there (downvoting me as you will; whatever makes you happy), but the MAIN POINT still seems to be elusive for you, no?

                  Also, I have made tacos where the core ingredient of the filling is oats, using lightly ground oats as the primary texture, and binder, for a meat substitute.

                  Let’s talk about “whiffing upon the entire point.”

                  Here, again:
                  IN THIS THREAD, THE WHOLE POINT WASN’T ABOUT THE FILLING.

                  Hermano-- tell me what language I need to speak until you finally grasp the overall point, eh…?

      • comador @lemmy.worldEnglish
        3·
        8 days ago

        You may want to look elsewhere if you need a gluten free specific twist as this one can use wheat flower or spelt wheat flour, but here’s the base for what I do:

        https://www.asweetpeachef.com/sweet-potato-tortillas/

        Super easy with a Vitamix or similar good blender (step 3 after baking I skin and blend them), then I use a dough scraper to man handle it with the flour and salt directly on the table.

        If you make it and feel it needs more fluffiness, add 1/2 cup or 100 grams of baking soda and a bit of salt to start.

        It matches well with melted Queso Oaxaca and a sprig of cilantro dipped in limon btw… classic mexican quesadilla with a twist.

        • JohnnyEnzyme@piefed.socialOPEnglish
          2·
          8 days ago

          Hmm.
          Well, I have no particular issues with gluten, maybe because I’m extremely wary of the stuff?

          But I appreciate the education upon such. There cannot be a more ‘lazy vegetarian’ than I am.

    • JohnnyEnzyme@piefed.socialOPEnglish
      1·
      7 days ago

      Bruh, the filling was just what I had at hand. The whole point was to see how the taco itself tasted and performed.

      The concept proved sound, I just need to upgrade my tools.

  • Lazylazycat@lemmy.world
    2·
    8 days ago

    This looks exactly like a Staffordshire Oatcake! I grew up eating these. They’re usually eaten with cheese or bacon, or as part of a breakfast.

    • JohnnyEnzyme@piefed.socialOPEnglish
      2·
      7 days ago

      Ooer, those look great. And looks like the wheat flour and yeast help keep them fluffy.

      The problem with this first experiment is that the oat flour turned out too dense, making it impossible for them to rise up properly in the pan. Lesson learned…