Oat Flour (and Oats)

  • 1 cup weight = 120 grams ~
  • High in fiber, Oats are an excellent source of manganese, selenium, vitamin B1 (thiamin), magnesium, protein and phosphorus. Nutritious flour, good in baked goods. oats add taste, texture and structure to cookies, breads and other baked goods.
  • Those with celiac disease may worry about including oats, which are often contaminated with wheat. Purchase only pure, uncontaminated oats from companies dedicated to producing only uncontaminated oats and oat products.
  • Health Canada does not yet allow oats to be labelled as ‘gluten-free’. According to some producers, oats do contain a kind of gluten, but oat’s gluten represents a different peptide chain than other grains and does not cause the same adverse reaction as the gluten from wheat, rye or barley.
  • Oats originated thousands of years ago in Asia, and have been cultivated since then all over the world, being used originally for medicinal purposes before consumed as a food. They are a mild grain and gain part of their flavour through the roasting process after harvest. The hulling process does not remove the bran and germ so the nutritional value remains.
  • A good source of a fibre, Oats are an excellent breakfast choice since they help stabilize blood sugar, making it easier to keep blood sugar levels in control throughout the day.
  • If oat flour is not available, you can grind your own raw GF oats in a clean coffee grinder or food processor.

Store in: a tightly sealed container in a cool, dry place or freeze to extend the shelf life.
How to use: in most recipes, oat flour should be less than 30 percent of a flour blend.
Watch out for: Most oats grown in the United States and Canada are rotated with wheat crops, making cross contamination a major concern for people with gluten intolerance. Select oats that are marked “uncontaminated” from companies dedicated to producing only uncontaminated oats and oat products. People with celiac disease should consider consulting their physician before using oats.
Substitution: Almond flour can be substituted for oats in oatmeal cookies and Quinoa flakes can be substituted for whole oats in most recipes