Gluten-free whole oat flour
Gluten-free whole oat flour is obtained by milling the whole oat grain (Avena sativa, family Poaceae), retaining the bran, germ and endosperm.
It is naturally rich in complex carbohydrates and provides a good amount of fibre, protein, unsaturated fats, B vitamins and minerals.
Of particular interest is its content of beta-glucans, soluble fibres that contribute to the maintenance of normal blood cholesterol levels when consumed in the appropriate amounts as part of the diet.
Compared with refined oat flour, the wholegrain version retains a higher proportion of fibre and micronutrients.
It is used in biscuits, bread, cakes, pancakes, porridge and other baked goods, providing a mild and slightly sweet flavour.
Oats contain avenin, a protein that differs from the main gluten proteins found in wheat, barley and rye.
To be labelled “gluten-free”, oats must be produced and processed in a way that avoids contamination with wheat, rye and barley, and the finished product must contain no more than 20 mg/kg of gluten.
Calories
It provides approximately 370–390 kcal per 100 g, with variations depending on oat variety, fat content and moisture.
Allergens
Oats are among the cereals subject to specific allergen declaration requirements in the European Union. The term “gluten-free” indicates compliance with the legal gluten limit, but does not remove oats’ identity as an ingredient.
Assessment
A nutritionally interesting flour due to its good content of fibre, beta-glucans and unsaturated fats. The wholegrain, certified gluten-free version is a useful alternative to refined flours.
Cons: Allergen
