Any oat flour experts out there? I made a small batch of oat muffins and the result was beautiful looking, but the taste was gummy. I think I used too high a percentage of oat flour. For 6 muffins I used 1/4 C white whole wheat, 1/4 C white flour, 1/2C oat flour. Here's where I think I really caused gumminess--I soaked 1/4 whole rolled oats in 3/4C milk and added this to the flours (along with butter, baking powder etc.). It was odd, they looked very full and inside was not at all gooey looking. Just when you actually ate them, they stuck to our teeth. We want to add oat to our diet, but we don't like oatmeal. What happened? Does anyone have a tried and true method/recipe?