Gluten-free oat flakes
Gluten-free oat flakes are made from oat grains (Avena sativa, family Poaceae), which are generally dehulled, steamed and then flattened.
They are a good source of complex carbohydrates, fibre, protein and predominantly unsaturated fats, and also provide B vitamins and several minerals.
Of particular importance is their content of beta-glucans, soluble fibres that contribute to the maintenance of normal blood cholesterol levels when consumed in adequate amounts as part of the diet.
Their fibre content may also help promote satiety and normal bowel function.
They are commonly used in porridge, muesli, granola, biscuits, bars and baked goods.
Oats contain avenin, a protein naturally found in this cereal. To be labelled “gluten-free”, oat flakes must be produced in a way that prevents contamination with wheat, barley and rye and must comply with the applicable limit of 20 mg/kg of gluten.
Calories
They provide approximately 370–390 kcal per 100 g, with variations depending on the product and moisture content.
Allergens
Oats are subject to specific allergen declaration requirements in the European Union. The term “gluten-free” indicates that the product complies with the applicable gluten limits.
Assessment
A nutritionally interesting cereal food due to its good content of fibre, beta-glucans and unsaturated fats.
Ingredient verdict: a good source of fibre and beta-glucans and a useful option for a gluten-free diet when specifically certified.
Cons: Allergen
