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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole grain oat flour is highly nutritious as it retains the bran and germ of the oat. It is rich in beta-glucan, a soluble fiber that helps lower LDL cholesterol, and contains unique antioxidants called avenanthramides that have anti-inflammatory properties.
Per 100g, whole grain oat flour contains approximately 14.7g of protein and is a significant source of dietary fiber. This high protein and fiber content makes it more satiating and nutrient-dense than refined white flours.
Oats are naturally gluten-free, but they are frequently processed in facilities that handle wheat, barley, and rye. If you have celiac disease or a severe gluten sensitivity, you must look for oat flour specifically labeled as 'certified gluten-free' to avoid cross-contamination.
Yes, it is generally beneficial for managing type 2 diabetes due to its low glycemic index and high fiber content. The soluble fiber slows the absorption of sugar into the bloodstream, which helps prevent sharp spikes in blood glucose levels.
No, whole grain oat flour is not considered keto-friendly. It contains approximately 65.7g of carbohydrates per 100g, which is too high for the strict carbohydrate limits required to maintain ketosis.
You can typically replace up to 25% of all-purpose flour with oat flour in most recipes for a nutritional boost. For a 100% substitution, you may need to add a binder like xanthan gum or extra eggs, as oat flour lacks the gluten necessary for structural rise.
Oat flour has a mild, slightly sweet, and nutty flavor that complements many baked goods. It creates a softer, more tender crumb in items like pancakes, muffins, and cookies compared to wheat flour.
whole grain oat flour is a versatile ingredient found in cuisines around the world. With 404 calories per 100g and 14.7 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring whole grain oat flour with step-by-step instructions.
Browse recipes →Store oat flour in an airtight container in a cool, dark, and dry place. Because it contains natural fats from the whole grain, it can go rancid over time; for maximum freshness, it is best kept in the refrigerator or freezer.
In a pantry, it typically stays fresh for 3 to 6 months. If stored in the freezer, it can last up to a year. Always smell the flour before use; if it has a sour or bitter odor, the natural oils have likely gone rancid.
Yes, you can easily make oat flour by pulsing rolled oats or steel-cut oats in a high-speed blender or food processor until they reach a fine, powdery consistency. One cup of rolled oats typically yields slightly less than one cup of oat flour.