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	Comments on: Have you ever tried to make a dough from rolled oats? It&#8217;s not easy! The protein in oats, avenin, isn&#8217;t &#8216;sticky&#8217; like gluten so you have to coax the grain into a dough with skill and a few &#8216;tricks&#8217;. 
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My tricks: I use warm water and add a little fat. It helps! Apparently my ancestors, the many inhabitants of the United Kingdom who did this before me, didn&#8217;t need tricks! The British equivalent of Italy&#8217;s &#8216;pasta grannies&#8217;, they whipped up crack-free oat dough with incredible sleight of hand, the technique locked in their muscle memory!
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They then baked it into oatcakes. You can buy oatcakes in the UK (but who&#8217;d want to when the home version is so much better?!), but as I learnt from my co-host on @ancestralkitchenpodcast, @farmandhearth oatcakes aren&#8217;t really a &#8216;thing&#8217; in the US. 
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They *are* very much a &#8216;thing&#8217; in our house. I&#8217;m sharing the recipe (tricks and all) in my newsletter that&#8217;ll go out tomorrow. If you aren&#8217;t on my list, head to ancestralkitchen.com/newsletter (link in profile) to receive the recipe.	</title>
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