Friday, November 8, 2013

Friday's Flours - Gluten Free Oat Flour - Or is it?

I've heard many arguments about whether or not Oat Flour can really be gluten free. Does it contain small amounts of gluten itself? Or is it contaminated in a factory that also processes wheat?

Some of that may be based on just how sensitive you are to wheat. You see, the USDA calls any product containing less than 0.05 ppm of gluten free of the stuff. But I've heard of a small population (the severest of celiacs) that is sensitive even to this tiny amount. Most people, however, including both of my allergic sons, do not have a problem with Bob's Red Mill Gluten Free Oat flour.

Oat flour is wonderful to use in gluten free baking, so I'm hoping this issue is eventually resolved to everyones' satisfaction. Oat flour has a sweet flavor and makes some of the best quick bread and sweet breads I've ever had, including muffins. It is also higher in protein and has more fiber than some gluten free flours out there.

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