Oat flour
Description
Oat flour has a delicate, slightly nutty-sweet flavor and a light beige color; it can be finely or coarsely ground, which affects the texture of baked goods. It is rich in fiber, especially beta-glucan, plant protein, unsaturated fatty acids, as well as B vitamins and minerals such as magnesium, iron, and phosphorus. Regular consumption of oat flour may contribute to lowering cholesterol levels, stabilizing blood sugar, improving intestinal peristalsis, and prolonging the feeling of fullness; people with celiac disease should choose flour labeled as gluten-free due to the risk of contamination. In the kitchen, oat flour works well in baked goods, pancakes, muffins, cookies, as an addition to smoothies, a thickener for sauces and soups, and a base for breading; it mixes well with other flours but absorbs more liquids, so it's worth adjusting the proportions. Store it in an airtight container in a cool, dry place, preferably using it within 6–12 months; for longer storage, keep it in the refrigerator or freezer, protecting it from moisture and pests.
