People used to think that organic oat flour isn't gluten-free due to cross-contamination. It didn't matter if the oats were grown in the field or ground at a mill that also processed traditional flour – these people thought that somewhere along the way, the oats mingled with wheat. Thankfully, today's growers make it a point to isolate fields, as well as their facilities. When it comes to baking, oat flour is the gluten-free alternative to wheat and all-purpose flour. However, it's important to note that oat flour tends to behave so much like both. Facts You Need to Know About Baking with Oat Flour It's a Nutritional Powerhouse Although it's a bit challenging to find high-quality oat flour, it's worth all the trouble. This option has more nutritional value than other alternatives because it contains more fiber, protein, and minerals. 1/3 cup of oat flour can give you 4 grams of fiber, as well as 7 grams of protein. What's more, it also offers a lot of iron and calcium. It's a Great Choice for Those Who are Trying to Lose Weight If you're trying to shed off the extra weight, you'll do well if you use oat flour when you're baking. Compare to other options, oat flour is a richer source of beta-glucan, which is a soluble fiber that's known to leave you feeling full for a longer time. Its Texture is Much Like Whole Wheat Flour In terms of texture, oat flour is much like whole wheat flour because of its ability to provide structure and elasticity. The only difference is that oat flour is light and absorbent. Without it, gluten-free cakes won't be as fluffy as they need to be, and rustic bread will fail to have a new lease on life. Looking for Organic Oat Flour? If you're looking for top-quality organic oat flour, contact Sweet Additions today. We manufacture innovative natural and organic products that promote wellness and appeal to consumers while contributing to our planet's sustainability.