Organic Oat Flour

General Information

Botanical Name: Avena sativa

Certified organic

Origin: Canada

Production

The raw oat groat is separated from its outer hull by centrifugal acceleration and winnowing and is milled into a fine powder

Oats are believed to be first cultivated in the Middle East around 3000 years ago and subsequently spread to more Northern climates, becoming a popular food staple throughout Europe. In the 17th century, British settlers introduced oats to North America where they have been farmed ever since. Today, the oats are primarily bailed and sold as animal feed and secondarily used for culinary (whole groats, steel cut, flaked and milled into flour) as well as medicinal purposes (see oat tops and oat straw).

Qualities

Oats are about 66% carbohydrates (including 11% dietary fiber and 4% beta-glucans), 7% lipids and 17% protein. Their high fiber content and especially the Beta-glucans (a type of soluble fiber) have shown to lower cholesterol and reduce the risk of type 2 diabetes and heart disease.

Oats are also a very good source of the vitamin B complex and minerals such as phosphorus, potassium, magnesium, calcium, and zinc. Even though pure oat groats do not contain gluten, most oats are cultivated and processed in such a way that cross-pollination and cross-contamination with wheat are likely to occur.

Common use

Being a whole grain flour, oat flour has the similar outstanding nutritional profile of oat groats and adds these qualities to any baked goods or as a thickener to sauces and soups.

Due to its anti-inflammatory properties, it can also be applied topically as a soothing facial mask or added to bath water to moisturize irritated skin and is usually tolerated by even the most sensitive skin.