You can add oat flour to a variety of baked goods by replacing part of the wheat flour called for in the recipe. Try it in breads, baked sweets and muffins for a chewy texture.
Store in a cool, dry place in an airtight container.
Points of Interest
Oat flour is made by grinding oats to create a fine powder. You can use oat flour in a variety of baking recipes to add a rich, nutty flavour and dense texture to your baked goods. Since oats naturally contain no gluten, oat flour is often used by people who have wheat and gluten sensitivities. However, because it is gluten-free, it does not behave exactly like wheat flour. If oat flour is used on its own, baked goods will not rise or hold together. As a result, oat flour is often mixed with other flours in recipes.
Oat flour is produced by milling oat groats. It is low in gluten, and has a bland flavour. Oat flour can be used in combination with wheat flour to make breads, pancakes, biscuits and other pastry products.
|Per 100 g|
|Fat 6.5 g||10 %|
|Saturated 1.1 g||6 %|
|+ Trans 0 g|
|Cholesterol 0 mg|
|Sodium 6 mg||0 %|
|Carbohydrates 68 g||23 %|
|Fibre 10 g||40 %|
|Sugars 1 g|
|Protein 13 g|
|Vitamin A||0 %||Vitamin C||0 %|
|Calcium||8 %||Iron||45 %|
Please note that not all products are available at all locations. Please check with your local Bulk Barn store.