Oat Flour

Whole-grain oats are ground to make oat flour. It imparts more flavor to baked items than all-purpose flour and resulting in a chewier, crumblier texture. Baking with oat flour will most likely result in a moister final product. Some ingredients will need to be modified because of the lack of gluten to produce light and fluffy baked items. Oats contain beta-glucan, a form of soluble fiber with several health advantages. This fiber may aid in the reduction of "bad" LDL cholesterol, as well as blood sugar and insulin levels.

They are also high in protein, magnesium, phosphorus, B vitamins, and the antioxidant group avenanthramides. Oats and oat flour are frequently contaminated, depending on how they were cultivated and processed. If you can't consume gluten, check for goods that have been gluten-free certified.