Oat flour has a sweet taste without any bitter aftertaste like many other wheat free flours. It is great in baking and cooking since it holds together. It is the predominant flour used in my cookbook, No Wheat No Dairy No Problem. Oats are high in protein, iron, thiamine, and fiber and low in fat. It is also cholesterol lowering and heart healthy!

Oat Flour can be made by grinding rolled oats in a food processor, blender or vita mixer (best) until it is the consistency of flour(see recipe of the week on this blog). It can also be purchased in Whole Foods Market and other health food stores.

Many people use oat flour in gluten-free baking since the oats do not contain gluten. It is important to remember that oat flour is often processed in facilities which handle gluten-containing grains, like wheat, rye and barley. As a result, it can be contaminated with gluten, and people who are extremely sensitive to gluten may experience discomfort if they consume products made with the contaminated oat flour. It is a good idea to purchase oat flour which is labeled as gluten free if this is a concern. If gluten is not an issue for you, companies that make oat flour include Arrowhead Mills and Bob’s Red Mill-which now has a dedicated facility that is Gluten-free.