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…
  • [object Object]@lemmy.world
    2·
    7 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.