Oat flour has been produced for use in flour confectionary. Milling of whole grain oats produces flour oats flour.
Oat flour contains a natural antioxidant that increases the stability of oat flour in storage.
Oat flour contains protein in the range of 12-25%, considerably higher than other cereals.
However, the globulin fraction of the protein is the most abundant, leaving the potential gluten-forming proteins at a lower level than in soft wheat.
Oats flour is widely available in health foods stores and many grocery stores, oat flour can also be made by grinding quick-cooking rolled oats in a blender.
Oat flour is rich in cholesterol-lowering soluble fiber and has a mild, sweet flavor. Rich in fiber and nutrients, oat flour also improves the nutritional profile of foods when substitute it for part of the white flour in recipe.
These qualities make oats flour natural for healthy cooking.
The flour is perfect for cakes, muffins, and other baked goods. Like oat bran, oat flour retains moisture in baked goods, reducing the need for fat.
Oat flour will keep for months without refrigeration of store it in a tightly sealed container.
Oats flour
