Gluten-free oat flour is made by grinding whole oats into a fine powder. The oats used are specially processed to avoid cross-contamination with gluten, which can occur during farming, transportation, or manufacturing. This flour retains most of the nutritional benefits of whole oats, including high fiber content, vitamins, and minerals. Its mild, slightly sweet flavor makes it suitable for a variety of gluten-free recipes.
Nutritional Information (per 100g):
- Calories: ~389
- Carbohydrates: ~66g
- Dietary Fiber: ~11g
- Sugars: ~1g
- Protein: ~17g
- Fat: ~7g
- Saturated Fat: ~1g
- Iron: ~4mg
- Magnesium: ~177mg
- Phosphorus: ~523mg
- Potassium: ~429mg
Ingredients: Ground whole oats (gluten-free).
What it is good for: Suitable for those with gluten intolerance or celiac disease, oat flour is a nutritious alternative to wheat flour. It’s great for baking, adding fiber and a wholesome, nutty flavor to recipes.
How to Use:
- Baking: Substitute for wheat flour in recipes like pancakes, muffins, and bread.
- Thickening Agent: Use in soups and stews as a gluten-free thickener.
- Breading: Can be used for coating proteins or vegetables before cooking.
Recipe Idea – Gluten-Free Oat Flour Pancakes: Ingredients:
- 1 1/2 cups gluten-free oat flour
- 2 tablespoons sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (dairy or plant-based)
- 2 eggs
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with milk, melted butter or oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a griddle or skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with your favorite toppings.
Diets it fits into:
- Gluten-Free
- Vegetarian
- High-Fiber
Note: While oats are naturally gluten-free, they are often processed in facilities that also process wheat, barley, and rye, leading to cross-contamination. If you have celiac disease or a gluten intolerance, it’s crucial to use oat flour that is certified gluten-free. Oat flour can have a different texture and absorbency in recipes than wheat flour, so adjustments may be necessary.
