Bio Spajz - Organic gluten-free oat flour 500g

General features and product information

Bio Spajz organic gluten-free oat flour is produced from whole oat grains that have been carefully selected from ecologically certified farms. This flour retains all the nutritional value of whole oats, including a wealth of dietary fiber, protein, B vitamins and minerals such as magnesium, iron and zinc. The process of grinding oats into a fine powder produces a flour that is ideal for a variety of gluten-free recipes, providing a mild, nutty flavor and contributing to the soft texture of baked goods.

Health benefits of organic whole oat flour

Organic gluten-free oat flour is high in beta-glucan, a natural fiber that helps lower blood cholesterol and improve heart health. Fiber also helps regulate blood sugar levels, making this flour an excellent choice for people with diabetes. Regular consumption can contribute to better digestion and a feeling of satiety, which is useful in controlling body weight. As a gluten-free option, this flour is safe for people with celiac disease or gluten intolerance.

Method of application

Organic gluten-free oat flour is extremely versatile in the kitchen and can be used to prepare a variety of bakery and pastry products. It is excellent for making bread, pancakes, cookies, muffins and other sweet and savory pastries. It can be used as a thickener in soups and sauces or as an alternative to other types of flour in recipes. For best results, it can be combined with other gluten-free flours to achieve the desired texture and elasticity of the dough.

Gluten-free Oatmeal American Pancakes Recipe

Ingredients: 150g of gluten-free oat flour, 1 egg, 200ml of sour water, 1 tablespoon of oil, 1 teaspoon of baking powder, a little salt.

Preparation method: Beat egg and salt, add sour water, flour, baking powder and oil. Mix with a mixer and fry slightly thicker pancakes in oil. Stuffing as desired.

Composition:

100% whole grain oat flour, gluten-free, organically grown

Moisture: max 14.5%; Ash: max 3.5%; Degree of acidity: max 4.5%.

Gluten content less than 200mg/kg (Elisa test).

Nutritional values per 100g: