Gluten Free Oatmeal Flour

Oatmeal flour is made from whole oats that have been ground into a fine powder. It is naturally gluten-free, meaning it does not contain the protein found in wheat, barley, and rye. The milling process can be done at home or industrially.

Oatmeal flour is used as a gluten-free alternative to wheat flour in baking, providing a slightly nutty flavor and tender texture. It can act as a thickener in sauces and gravies. It is commonly found in baked goods like pancakes, muffins, cookies, and bread.

Oatmeal flour is considered a whole grain and a good source of dietary fiber, vitamins, and minerals. It is generally recognized as safe (GRAS) by the FDA for food use. While oats are naturally gluten-free, cross-contamination during processing can occur, so certified gluten-free products are important for individuals with celiac disease or gluten sensitivity. No specific regulatory bodies have set limits or expressed concerns about its consumption at typical dietary levels.