These ground groats still have their bran layer intact, which makes whole oat flour a great source of soluble fiber (beta glucans) along with essential minerals. Oat flour is an ideal ingredient when you’re looking to add flavor, nutrition, and viscosity to a wide range of end products. It can be used as a preservative for ice cream and other dairy products, as a thickener for soups, gravies, and stews, and to add nutrition to breads, muffins, crackers, beverages, and desserts.

Created by grinding kilned groats while retaining the bran layers fully intact. Whole oat flour is an excellent whole grain source for use in many baking applications.