Our gluten-free wholemeal oat flour is kept carefully separate from all gluten-containing products from cultivation to sale in the store and is analyzed several times. To ensure that the gluten content is reliably below 20 ppm (20 mg/kg), the farmer must avoid contamination during cultivation planning, harvesting, storage and transportation. During processing and packaging, attention is paid to strictly separated product flows. The products only leave our premises once the last analysis has confirmed that they are gluten-free. We use glassine paper as an ecological and safe packaging solution for our gluten-free products. This is very dense and has a grease barrier. We use a complete inner bag made of this paper for our bags for gluten-free products. It offers sufficient protection against subsequent contamination. Because it is made of 100% paper, it can be easily disposed of with the waste paper. For our gluten-free wholemeal oat flour, the whole grain is first kilned, then steamed and then rolled into a nice flake. This preserves all the ingredients of the whole grain. The flakes are then ground into our wholemeal oat flour. This special production from flakes makes it taste particularly aromatic and delicately nutty. It is suitable for gluten-free baking. When mixed with other gluten-free flours and a binding agent such as locust bean gum or guar gum, it is an alternative to baking flours containing gluten. Oats are a true domestic superfood, as they contain a lot of vitamins and minerals such as B vitamins, vitamin E, potassium, iron and zinc. The grain also scores points for its high protein content and filling fiber. Oats are particularly rich in the fiber beta-glucan. This makes it particularly healthy, as beta-glucan has a positive effect on cholesterol and blood sugar levels.
Wholemeal oat flour can be used in a mixture with other flours and together with a binding agent for gluten-free cookies, cakes, muffins, bread or rolls; Recipe: Gluten-free oat bread: Ingredients: 1 sachet. Dry yeast, 1/2 tsp sugar, 125 g gluten-free rolled oats small leaf, 500 ml lukewarm water, 200 g dark flour mix, gluten-free, 200 g gluten-free wholemeal oat flour, 1 tsp psyllium husks, 1 tsp salt, 50 g butter at room temperature, gluten-free rolled oats for sprinkling; Preparation: Mix yeast with sugar and a little water. Pour the rest of the water over the oat flakes and leave to soak. Now mix all the ingredients together and knead well. Cover and leave to rise for half an hour. Then knead thoroughly. With wet hands, fill into a loaf tin lined with baking paper and sprinkle with rolled oats. Cover and leave to rise for half an hour. Bake at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for a further 40-50 minutes.
Nettofüllmenge:
350.0 Gramm (g)
Last-Update: 5/18/24 4:36 AM /
Hafer-Vollkornmehl, gf / e0110169-3d57-45fd-b9e0-f6323cc8ab96 /
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