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Source
Not animal-derived
Allergen
No
Role in food
Oat flour is used as a thickening agent and a binder in baked goods, …
What it is
Oat flour is made from whole oats that have been ground into a fine powder. It is a gluten-free grain product that can be used as a substitute for wheat flour in many recipes. Oat flour is a good source of fiber and protein.
Why it's used
Oat flour is used as a thickening agent and a binder in baked goods, such as cookies, muffins, and bread. It can also be used to create a crispier coating for fried foods. Manufacturers add it to products like baked goods, cereals, and snack bars.
Health notes
Oat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of soluble fiber, which may help support heart health and digestion. International bodies like JECFA and EFSA have evaluated oats and oat products. Evidence suggests oats can be part of a healthy diet.
Allergen info
Oat flour is not derived from one of the 9 FDA major allergens. However, oats can be cross-contaminated with wheat, barley, or rye during growing or processing, which contain gluten. Certified gluten-free oat flour is available for those with celiac disease or gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.