This fall (2013) I will have access to locally grown oats from a restoration farmstead that will be holding a threshing demonstration for the membership. The oats will be grown and threshed on the same property. I would like to grind some of the oats into flour (hand grinder) right there in the farm house kitchen and do a baking demonstration in the wood fired cook stove.

I've been told that the grain still has quite a bit of hull / chaff attached, that really should be removed before grinding. Now to my question, what is the easiest way to clean the grain so that is is ready for grinding? I can buy precleaned groats, but that defeats the purpose of grinding and baking with this ultra local product.

Also, any one with good recipes for baking with Oat Flour would be greatly appreciated. I understand that it is gluten free, so bread baking probably will be problematic. Also, will a gluten free product support a sour dough culture? Thank you all in advance.

Steve