What is it?
Oats are technically gluten-free since they aren’t a type of wheat, barley or rye grain, which are the three groups of whole grains that naturally contain the protein gluten. This is according to the University of Chicago Celiac Disease Center,
Instead of containing gluten, oats and therefore oat flour actually have a protein called avenins.
Oats are considered safe for those with a gluten allergy or gluten intolerance, easier for most people to digest, and much less likely to cause negative reactions. Reports show that “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.” So the good news is that as long as you use 100 percent pure oat flour that has not been contaminated by gluten-rich flours, it’s a great choice for people looking to avoid gluten.
But not only is oat flour gluten-free — it’s also loaded with nutrients and health benefits.
What can it do for me?
It has a low glycemic index which means it does not spike blood sugar levels. Studies show that it has health benefits for people with diabetes and those who are working towards reaching a healthy weight and lifestyle.
What can I do with it?
Oat flour is a perfect gluten-free flour choice when a recipe doesn’t require gluten to rise. It adds a rich, nutty flavour to any recipe. It also tends to make bake goods more moist than wheat flour.
What can I substitute?
How do I store it?
Keep oat flour in an airtight container away from moisture. In the freezer it will keep for many months.