Oats Flour is finely ground from whole oats, retaining all the essential nutrients and fiber. It has a mild, slightly nutty flavor and a soft texture, making it a versatile ingredient in baking and cooking.
Rich in fiber and protein, Oats Flour supports heart health, aids digestion, and provides sustained energy. It is an excellent gluten-free alternative for making bread, pancakes, cookies, and other baked goods. Our Oats Flour is sourced from premium-quality oats to ensure the best taste and nutrition.
| Ingredients/Process | Whole grain oats, heat treated & rolled |
| Gluten-Free | Verified gluten-free (defined by FDA as <20 ppm gluten) |
| Allergen-Free | Packed on a dedicated production line free of FDA 'Big 8' allergens (wheat, peanuts, tree nuts, milk, eggs, fish, shellfish, & soy) |
| Color | Beige |
| Shape/Texture | Flat, oval flakes |
| Taste/Aroma | Typical of oats |
| Total Calories (Cal) | 379 |
| Total Fat (g) | 7.03 |
| Saturated Fat (g) | 1.328 |
| Trans Fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 4 |
| Vitamin D (mcg) | 0 |
| Calcium (mg) | 58 |
| Total Carbohydrates (g) | 66.22 |
| Dietary Fiber (g) | 15.4 |
| Total Sugars (g) | 1.45 |
| Added Sugars (g) | 0 |
| Protein (g) | 17.3 |
| Iron (mg) | 5.41 |
| Potassium (mg) | 566 |
| Purity | >/= 99.5% |
| Moisture | / <=13% |
| Enzyme Activity | Negative (peroxidase inactivated) |
| Infestation | None |
| Aerobic plate count | <1 x 10⁶ CFU/g |
| Coliform | <100 CFU/g |
| E.coli | <10 CFU/g |
| E.coli O157:H7 | Negative/25g |
| Gluten | <20 ppm |
| Listeria spp. | Negative/25g |
| Salmonella spp. | Negative/25g |
| Staphylococcus aureus | <10 CFU/g |
| Yeast & Mold | <5 x 10³ CFU/g |
| Organic | Certified USDA Organic |
| Kosher | Certified Kosher |
| Gluten-Free | Verified Gluten-Free via lot-specific COA |
| Recommended Storage | Ambient. Store in a cool, dry place out of direct sunlight. |
| Humidity | 70% maximum |
| Shelf Life | 12 months in original sealed packaging |
| Preparation | Product must be cooked before consuming. |
| Expected Use | Suitable for general public as well as Celiacs or those with gluten sensitivities. |
Nutritional information obtained from Standard Reference National Nutrient Database Release.