Oat Flour

What Is Oat Flour?

Oat flour is made by grinding oat grains (Avena sativa); varieties with part of the bran or all of it are available. It has a mildly sweet, gentle flavor.

Oats are naturally gluten-free, but they can be cross-contaminated because they may share facilities with wheat or barley during growing, harvesting, and processing. For this reason, people with celiac disease are advised to choose oat flour labeled “certified gluten-free.”

Oat Flour Nutrition

100 g of oat flour contains about 404 kcal, 14.7 g of protein, 9.1 g of fat, and 6.5 g of fiber; its fat content is notably higher than that of other grain flours.

What Are the Benefits of Oat Flour?

As part of a balanced diet, the beta-glucan fiber in oat flour may contribute to a feeling of fullness; research on this topic is ongoing. Its protein content is higher than that of many other grain flours.

This information is general; oat flour is a food and is not a substitute for medical treatment. It is important for people with celiac disease to choose only certified gluten-free oat products.

How to Choose Oat Flour

When buying oat flour, check its freshness and, for people with celiac disease, its certification.

• It should smell mildly sweet and fresh; a sharp or bitter smell indicates that the fat has oxidized.
• People with celiac disease should look for the “certified gluten-free” label.
• The package should be dry and airtight.

How to Store Oat Flour

Because of its fat content, oat flour can turn rancid faster than other grain flours. It can be stored for 2–3 months in a cool, dry place or for up to 6 months in the refrigerator.

Using Oat Flour in the Kitchen

Oat flour is used in recipes for bread, cakes, cookies, pancakes, and granola bars. Because it is low in gluten, it is generally combined with wheat flour.

How to Make Oat Flour at Home

Oatmeal can be ground in a food processor until it becomes a fine powder to make oat flour at home; this is a practical alternative to store-bought oat flour.

What Recipes Use Oat Flour?

Oat flour is used in oatmeal cookies, oat bread, pancakes, granola bars, and some cake recipes; it is generally combined with wheat flour in specific proportions.

Frequently Asked Questions

Is oat flour gluten-free?

Oats are naturally gluten-free, but cross-contact with wheat or barley can occur during processing. People with celiac disease should choose certified gluten-free oat flour.

How do you make oat flour at home?

Oatmeal can be ground in a food processor or coffee grinder until it has a fine, powdery texture.

Can oat flour be used alone to make bread?

Because it is low in gluten, dough may not rise enough when oat flour is used on its own; it is generally combined with wheat flour in specific proportions (for example, 1/4–1/3).

What is the difference between oat flour and oatmeal?

Oatmeal is made by steaming and flattening oat grains, so they largely retain their whole-grain structure; oat flour is a fine powder made from these grains or from raw oats.

Why does oat flour go stale quickly?

Because its fat content is higher than that of other grain flours, oat flour can oxidize and turn rancid over time. Store only an amount to be used soon in a cool place, or keep it in the refrigerator.