Grain

Flour

Oat flour is finely milled oats for baking, thickening, and gluten-free blends. It is sweet and mild, browns nicely, but lacks gluten—so structure usually needs eggs, binders, or mixing with other flours. Fresh oat flour smells clean and cereal-like; rancid flour smells paint-like. Use in pancakes, cookies, and breads as a portion of the flour weight. Store cool and airtight; high oil content shortens shelf life versus wheat flour.

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Quantity

Unit

Kg Liters Whole

Note

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Fine Oat Flour

Oat Flour

Characteristics

Preparations

BakedMilledThickened

Traits

BakingFineFine MillMildMild SweetNo Gluten

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 378

Amount per 100 g

Total Fat 2.35 g
Saturated Fat 0.5 g
Trans Fat 0 g
Monounsaturated Fat 0.52 g
Polyunsaturated Fat 1.14 g
Cholesterol 0 mg
Sodium 5.02 mg
Salt 0.01 g
Total Carbohydrate 70.3 g
Dietary Fibre 4.13 g
Total Sugars 1.05 g
Complex / starch 69.3 g
Protein 10.2 g
Water 11.2 g

Detailed nutrients

Energy 378 kcal
Water 11.2 g
Carbohydrates 70.3 g
- Sugars 1.05 g
- Starch 69.3 g
- Fibre 4.13 g
Protein 10.2 g
Fat 2.35 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.14 g
  - Omega-3 0.11 g
Vitamins 55.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.3 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.87 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.24 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 27.9 µg
- Vitamin C 2 mg
- Vitamin E 0.73 mg
- Vitamin K 1.8 µg
Minerals 349 mg
- Major Minerals 347 mg
  - Calcium 56 mg
  - Sodium 5.02 mg
  - Potassium 286 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.3 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.87 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.24 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 27.9 · vitamin-e: 0.73 · vitamin-k: 1.8 ·

Minerals

Sodium: 5.02 · Potassium: 286 · Calcium: 56 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1900

Milled oat flour entered speciality and infant-food markets.

2000

Gluten-free baking increased demand for oat flour (certified when needed).