• This oat flour bulk comes from oats, a whole-grain food known scientifically as avena sativa.
• Oatmeal is very filling to a healthy diet and works well in everyday meals.
• Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains.
• Oat flour is significantly lighter than all-purpose and whole wheat flour.
• You replace the “regular” flour with an equal amount of oat flour by weight.
• Not only is oat flour packed with antioxidants, it also has more protein and fat than most traditional flours, and up to 8g of fiber per half-cup serving.
• This bulk option is suited for baking, cooking, and healthy recipes that call for whole-grain flour.
• It can be a useful pantry staple when you want a softer texture than semolina in certain recipes.
• Many bakers choose oats flour for pancakes, muffins, and other everyday recipes.

Benefits?

• Oats are high in the soluble fiber beta-glucan, which has numerous benefits.
• Oats also are a low-fat food.
• They are very high in many vitamins and minerals.
• The entire oat is used to make oat flour, so it boasts the nutrition of whole grains.
• For many kitchens, this is a practical way to keep wholesome flour on hand.
• It may also appeal to those looking for gluten free flour alternatives for selected recipes.

Why choose oat flour bulk?

Uses?

• 1 cup of rolled oats equals 1 cup oat flour, so here you’ll get 2 cups.
• One final thing to note is that oat flour is not a 1 for 1 substitute for all-purpose flour.
• You’ll need to use oat flour recipes that are especially designed for using it.

• The gluten in all-purpose flour provides lift in baked goods, but oats are very dense.

• This oat flour bulk format is helpful for frequent baking, cooking, and recipe planning.
• Use it where a tender texture is preferred, and compare results with other flour types as needed.
• Store your bulk flour with care to help keep it fresh and ready for everyday use.
• Because oats are dense, recipe testing can help you get the texture you want in baked goods.