To make our Flour of Life Oat Flour, we sprout raw, organic oats for extra flavor and nutrition, then gently stone-grind it into a pale, nutty flour that’s perfect for gluten-free cooking. Stock up today with this satisfying source of protein, fiber, zinc, iron, biotin, magnesium, manganese, copper, phosphorus, and antioxidants!
Ingredients: Organic Raw Sprouted Stone Ground Oat Flour
-Certified Organic, Non-GMO
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted oat flour is perfect for vegetarians and vegans because it’s rich in iron, zinc, and protein. It’s also a treasure trove of minerals, including magnesium, biotin, manganese, copper, and phosphorus, and it’s a good source of vitamins B1 and B3. Plus, oat flour is packed with soluble fiber, so it not only helps lower LDL cholesterol and blood pressure, it keeps you feeling full and satisfied even though it’s lower in carbs than most whole-grain flours.
Oat flour adds richness, moistness, and a slightly nutty flavor to raw and baked treats. Thanks to its high fiber content, oat flour absorbs a lot of water, so you’ll need to use slightly less oat flour than you would wheat flour. Its light color and texture also make for golden, fluffy pancakes, waffles, cakes, breads, and other goodies… picky eaters won’t even know they’re getting nutrients and fiber from their favorite treats!
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our oats. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful flour. Read more about our BTR process HERE.
We gently stone-grind our flours at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the many proven benefits of stone-grinding HERE.
FUN FACT! Many anti-itch creams are made with oats because they contain avenanthramides, compounds that reduce itching when applied to the skin. When eaten, avenanthramides also act as immune-boosting antioxidants and anti-inflammatories.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.