A Traditional Staple, Modern Variations
While the concept of a flourless cracker made from oats, water, and salt is a classic Scottish tradition, the reality on store shelves and in modern recipes is more nuanced. Many commercial and regional oatcake recipes have evolved to include plain or wholemeal wheat flour. This addition, especially in places like Staffordshire, is used to achieve a lighter, less crumbly, and more pliable texture. Oat flour, which is simply ground whole oats, is the foundational ingredient, but its lack of gluten means it needs help to bind properly for certain textures, which is where wheat flour comes in. This blending of flours addresses the inherent challenge of working with gluten-free oat flour alone.
The Purpose of Adding Wheat Flour
Wheat flour provides a key structural component—gluten—that is absent in oats. When traditional oatcakes, made with just ground oats, are handled, they can be very crumbly. The addition of wheat flour lends elasticity and cohesion to the dough, making it easier to roll and cut without the oatcakes falling apart. This makes mass production and packaging more feasible, while also appealing to a broader consumer taste for a less rustic, more consistently textured product.
Comparing Traditional and Modern Oatcakes
| Feature | Traditional Scottish Oatcakes | Modern/Regional Oatcakes (e.g., Staffordshire) |
|---|---|---|
| Primary Grain | Coarse or medium ground oatmeal (ground oats) | A mix of ground oats and wheat flour (all-purpose or wholemeal) |
| Binding Agent | Hot water and fat (often lard or butter) | Fat, water/milk, and gluten from wheat flour |
| Leavening | Traditionally none, though some recipes add a pinch of bicarb | Often contains yeast or baking soda for a softer, more pancake-like texture |
| Texture | Dry, brittle, and crumbly | Softer, more pliable, and less prone to breaking |
| Gluten Status | Naturally gluten-free (but check for cross-contamination) | Contains gluten due to the presence of wheat flour |
| Use | Primarily as a cracker for cheese or other savory toppings | Versatile, used for both sweet and savory toppings, or served as a breakfast item |
The Rise of Gluten-Free Oatcakes
For those with celiac disease or gluten intolerance, the inclusion of wheat flour is a major concern. However, many manufacturers now produce certified gluten-free oatcakes. These products use oats that have been specifically grown, harvested, and milled in uncontaminated facilities to prevent cross-contamination with gluten-containing grains. They rely solely on oat flour and other binding agents, allowing people with dietary restrictions to enjoy them safely. Crucially, while oats are naturally gluten-free, standard store-bought oats are often processed in facilities that also handle wheat, making them unsuitable for strict gluten-free diets.
Recipe for Simple Flourless Oatcakes
To make truly flourless oatcakes, a simple recipe is required. All you need is oatmeal (finely ground oats), hot water, a fat like butter or lard, and a pinch of salt. The key is to use very hot water to activate the oats' starches, creating a cohesive, if still crumbly, dough. The dough is then rolled out between sheets of parchment paper and baked until crisp.
Conclusion
In summary, the answer to the question "Do oatcakes contain flour?" is not a simple yes or no. While traditional and gluten-free versions are made without conventional wheat flour, many mainstream commercial and regional recipes do incorporate it to alter the texture. The choice depends on the desired final product, from the traditional, crumbly Scottish biscuit to the softer, pancake-like Staffordshire version. For those with gluten sensitivities, checking for certified gluten-free labels is essential, as even naturally gluten-free oats can be contaminated during processing.
Frequently Asked Questions
1. Are all store-bought oatcakes flourless? No, many commercial oatcakes, particularly non-gluten-free versions, use wheat flour to create a more robust and less crumbly product.
2. How do I know if an oatcake is gluten-free? Look for a certification from a reputable organization, such as the Crossed Grain logo from Coeliac UK, on the packaging. This indicates the product is manufactured in a facility that prevents cross-contamination.
3. What is the difference between oat flour and wheat flour? Oat flour is made from ground oats and is gluten-free, while wheat flour is milled from wheat and contains gluten. This means wheat flour provides elasticity, and oat flour can make baked goods more tender but also more crumbly.
4. Why are Staffordshire oatcakes different from Scottish oatcakes? Staffordshire oatcakes are more like soft, savory pancakes and are made with a proportion of wheat flour and leavening agents like yeast. Scottish oatcakes are traditionally crisp, cracker-like biscuits made with only ground oats.
5. Can you make oatcakes with just oats? Yes, traditional oatcakes can be made using only ground oats, hot water, salt, and fat. However, they will have a more rustic, crumbly texture compared to versions containing wheat flour.
6. Do oatcakes contain added sugar? While some regional variations or sweeter recipes might include sugar, traditional oatcakes are savory and typically have no added sugar. Always check the ingredient list for specific products.
7. Can I use oatcakes as a replacement for bread? Yes, oatcakes are a popular alternative to bread or crackers, particularly in Scotland. They offer a high-fiber, low-GI option to serve with cheese, soup, or spreads.
