There is little oat flour on the market at present. A
successful and palatable home-made flour may be prepared by putting
rolled oats through a food-chopper. Any of the forms of oats can be
used in breads of all kinds, but the more finely ground flour can
be substituted in larger proportion. The demand for oat products has
grown so rapidly the last year that mills are running to their limit.
Special machinery is required for its manufacture, so that a great
increase in the supply is not feasible in a short time.
_Barley and Rye_. In using barley and rye for bread we are only going
back to the methods of our forefathers. Barley is supposed to be
one of the first cereals used by man. Good barley flour is a very
acceptable substitute for wheat, but if too large a proportion of the
kernel is included, it may be bitter in flavor.
_Rye_, of all the cereals, makes bread nearest like wheat, though the
rye bread formerly made usually contained from 20 per cent to 80 per
cent wheat flour. The supply is far below what we could well use. For
this reason it is not included among the cereals which the housekeeper
is allowed to buy on the 50-50 plan, and since March 31, 1918, bakers
have not been allowed to use it as a substitute in baking on the same
basis as the other substitutes.
_Rice_. Rice forms the chief food of hundreds of millions of people,
and in many oriental countries is the staple cereal, like wheat with
us.
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