Certified Gluten-free Whole Oat Flour

Whole oat flour is made from grinding whole oat groats, which include the bran, germ, and endosperm. It is certified gluten-free, meaning it is processed in a way that prevents contamination with gluten from wheat, barley, or rye. This certification ensures it is safe for individuals with celiac disease or gluten sensitivity.

Oat flour is used as a thickening agent and to add a slightly nutty flavor and tender texture to baked goods. Its gluten-free certification makes it a valuable ingredient in a variety of products for those avoiding gluten, such as breads, muffins, pancakes, and breakfast items.

Oat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, particularly beta-glucan, which may help manage cholesterol levels. While oats are naturally gluten-free, cross-contamination can occur during processing, which is why certified gluten-free versions are important for those with celiac disease. JECFA has evaluated oats and found them to be safe.