Oat flour

Oat flour is milled from oat groats after the inedible outer hull has been removed, producing a soft, cream-coloured flour with a mild, naturally sweet taste. Bakers and snack makers use it to lend tenderness, moisture retention, and a nutritional lift of fibre, protein, and B vitamins to breads, cookies, and extruded snacks. Because oats contain no gluten, the flour suits gluten-free recipes, but only when made from certified gluten-free oats, since ordinary supplies pick up wheat, barley, or rye during shared harvesting and transport. Millers manage granulation for even hydration and watch lipase activity, as oat lipids can turn rancid in storage.