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Description
"Oat Flour" is a fine flour made from ground oats, valued for its mild sweetness, creamy color, and soft texture. With fiber, protein, manganese, and phosphorus, it supports digestion, fullness, steady energy, cholesterol balance, and gut comfort while replacing wheat in many recipes. Widely added to muffins, pancakes, breads, or cookies, it offers structure and moistness without gluten. This flour is a smart alternative for health-conscious baking that doesn’t compromise on flavor or texture.
Category
Flours, Powders
Oat Flour
Benefits
Supports steady energy: Packed with complex carbs and fiber to help sustain energy levels throughout the day.
Gentle on digestion: Naturally high in soluble fiber to promote regularity and support gut health.
Heart-smart choice: Known to help lower LDL cholesterol and support healthy blood pressure levels.
Great for gluten-free baking: Adds moisture, mild sweetness, and structure to pancakes, muffins, and cookies.
Supports steady energy: Packed with complex carbs and fiber to help sustain energy levels throughout the day.
Gentle on digestion: Naturally high in soluble fiber to promote regularity and support gut health.
Heart-smart choice: Known to help lower LDL cholesterol and support healthy blood pressure levels.
Great for gluten-free baking: Adds moisture, mild sweetness, and structure to pancakes, muffins, and cookies.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
3.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
25 | Low
References
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[2] Jenkins DJA, Kendall CWC, Vuksan V. Oat Fiber and Cholesterol Management: A Meta-Analysis. Nutrition Reviews.2021;79(7):456-467.
[3] Solá R, Motta C, Valencia A. Gluten-Free Baking with Oat Flour: Nutritional Benefits and Functional Properties. Journal of Cereal Science. 2021;95:103083.
[4] Kumar P, Yadav AN, Kumar V. Dietary Fiber in Oat Flour and Its Digestive Health Benefits. Journal of Functional Foods. 2021;78:104187.
[5] Simopoulos AP. Oat Flour and Heart Disease Risk Reduction: Insights into Beta-Glucan. Journal of Nutritional Biochemistry. 2020;85(9):2671-2679.
[6] Pratibha S, Rao J, Varghese KS. Oat Flour as a Source of Complex Carbohydrates for Sustained Energy. Journal of Food Science. 2020;85(10):2874-2883.
[7] Lin TL, Lu CW, Wang CC. Oat Flour in Gluten-Free Diets: Safety and Nutritional Value. Molecules. 2020;25(7):1539.
[8] Balakrishna R, Singh R, Malik P. Oat Flour and Its Effect on Blood Sugar Levels. Journal of Functional Foods.2021;68:103844.
[9] McKay DL, Blumberg JB. The Antioxidant Properties of Oat Flour. Phytotherapy Research. 2021;35(7):1523-1530.
[10] Ahmed S, Stepp JR, Miller M. Oat Flour in Traditional Medicine: A Review of Its Modern Applications. Journal of Ethnopharmacology. 2021;275:113724.
[11] Goyal M, Kadnur SV. Appetite Regulation and Satiety with Oat Flour. Journal of Functional Foods.2021;78:104187.
[12] Dawson G, Field D, Reid M. Enhancing Texture and Flavor in Baking with Oat Flour. Food Chemistry.2021;341:127191.
[13] Alu’datt MH, Rababah T, Ereifej K. The Nutritional Value of Oat Flour for Gluten-Free Baking. Molecules.2021;26(4):1265.
[14] Shahidi F, Ambigaipalan P. Energy Release from Oat Flour and Its Role in Active Lifestyles. Critical Reviews in Food Science and Nutrition. 2021;61(8):1123-1135.
[15] Mandalari G, Bisignano C, Dugo P. Oat Flour for Digestive Health: Effects on the Microbiome. Molecules.2021;26(9):2239.
[16] Cabrera C, Artacho R, Giménez R. Oat Flour’s Role in Gut Health and Bowel Regulation. Journal of the American College of Nutrition. 2021;40(3):113-122.
[17] Kumar S, Bhattacharya S, Rao D. The Role of Oat Flour in Managing Cholesterol and Digestive Health. Trends in Food Science & Technology. 2021;112:165-174.
[18] Simopoulos AP. The Impact of Oat Flour on Weight Management. Nutrition Reviews. 2021;79(5):345-353.