Whole Oat Grain Flour

Our Whole Oat Grain Flour is stone-milled from premium oat groats, preserving the complete nutritional profile of this exceptional grain. Unlike processed oat products, our flour retains all three components of the oat kernel - bran, germ, and endosperm - delivering the full spectrum of oats' renowned health benefits in a versatile flour form.
 
Technical Specifications:
 
Source: Premium whole oat groats (Avena sativa)
Variety: OL-13
Extraction Rate: 100% (complete grain retention)
Milling Method: Traditional stone-milling
Beta-Glucan Content: High levels of soluble fiber
Protein Content: Complete amino acid profile
Particle Size: Fine, uniform texture suitable for baking
 
Nutritional Profile:
 
Oat flour is celebrated for its exceptional beta-glucan content, a soluble fiber scientifically proven to support heart health and blood sugar management. Rich in protein with a complete amino acid profile, it also provides B vitamins, iron, magnesium, zinc, and powerful antioxidants including avenanthramides, unique compounds found exclusively in oats.
 
Perfect For:
 
Heart-Healthy Baking: Cookies, muffins, and breads with proven cardiovascular benefits
Gluten-Free Applications: Natural alternative for wheat-sensitive individuals
Breakfast Products: Pancakes, waffles, and quick breads
Texture Enhancement: Adding moisture and tender crumb to baked goods
Nutritional Fortification: Boosting fiber and protein in any recipe
 
Health Benefits:
 
Cholesterol Management: Beta-glucans help reduce LDL cholesterol
Blood Sugar Control: Soluble fiber moderates glucose response
Digestive Health: High fiber content promotes gut health
Sustained Energy: Complex carbohydrates provide lasting fuel
Immune Support: Beta-glucans enhance immune system function
 
Why Choose This Flour:
 
Our stone-milled process preserves the delicate oils and nutrients often damaged in commercial processing, while maintaining the natural sweetness and nutty flavor that makes oat flour exceptional. The fine, uniform texture integrates seamlessly into recipes while delivering maximum nutritional benefits.
 
Professional Tip: 
 
Replace up to 25% of wheat flour in most recipes with oat flour for enhanced nutrition and moisture. The natural binding properties reduce the need for eggs in vegan applications, while the subtle sweetness may allow for reduced sugar content.