Oat Flour

Flour Profile

Species: Avena sativa

Flavor: Sweet, light, grassy

Fun fact: Oats were often looked down on in centuries past as a second-class crop, but have become much more appreciated in modern times.

Nutrition: Oat flour is a nutritious whole grain flour that provides fiber and essential vitamins. It is especially valued for its high beta-glucan content, which helps lower cholesterol levels and supports heart health. Oat flour is also a good source of protein and contains several B-vitamins, such as B1 (thiamine), which aids in energy production, and B5 (pantothenic acid), which contributes to metabolism. As an alternative to products with greater levels of gluten, oat flour is ideal for those with dietary sensitivities. It brings a sweet, mild flavor to baked goods like cookies, muffins, and pancakes, adding a tender texture and wholesome richness.

Description:
Oats, in the form of oatmeal, are perhaps the second most common cereal grain in most American kitchens. Long appreciated in hearty, inexpensive breakfasts, oats are only increasing in popularity, as people look for gluten-free options, and in the alternative milk space. This ubiquitous and delicious grain can almost do it all!

Similar to rye, oats have endured throughout the ages as a reliable crop in marginal growing regions where wheat would not grow. The cool, wet summer of Northwest Europe, for example, proved an ideal climate, and oats were a foundational food source in these areas for many centuries. Today, oats remain a significant player in global food production, both for human consumption and as animal feed. Like many whole grains, they contain a variety of essential nutrients, and, famously, are noted for their ability to lower cholesterol.