Add in Something Significant: Oat Flour

Bake with something significant with oat flour.

With so much focus on taking things out of bakery products, it’s nice to put something back in. Adding oat flour to a baked goods allows for increased taste, nutrition and quality.

Alternative flours have been growing in popularity as consumer seek gluten-free baked goods and products that boost added nutritional value. Thankfully for bakers, great strides are being made that increase of functionality of non-wheat flours, both as stand alones or in conjunction with wheat flour.

If you’re considering experimenting with an alternative flour, look into oat-based varieties. A few benefits include:

  • Taste: Oat flour is known for its light and sweet taste, almost like hazelnut. This pairs well with its mellow texture.
  • Fiber: Flours made with whole grains offer a high percentage of soluble fiber in the form of beta-glucans. Fiber helps improve cholesterol and reduce the risk of coronary heart diseases.
  • Gluten-free: Oat flour is naturally gluten free. It can be used in cookies, bread, muffins, pancakes, cakes and more.

Baking with oat flour

At Soulanges Mills, we’ve chosen varieties of oats for flour that allows for a better pregelatinization, which brings out the natural sweet flavor. Our manufacturing process helps to improve the oat’s functionality. In fact, you can add up to 40% of our oat flour in bread recipes without neglecting the baking strength.

More than just a flour

Just as customers are looking for healthy products, they also care about the story behind the product and ingredients. Sustainability is one of our cornerstones at Soulange Mills. Our process in making oat flour means:

  • No bleaching
  • GMO free
  • No preservatives
  • Neutralize lipolytic enzymes

All our flours are a product of Agriculture Raisonnée™,  an agricultural framework that reduces the use of pesticides, allows for complete traceability, and respects the environment. Our certified seeds are non-treated and non-GMO, while crops are never sprayed phytoncides except in extenuating circumstances.

We also recognize that switching from conventional farming methods to organic practices can mean risks and challenges for farmers. That’s why we offer agronomic support for a 36-month period, as well as offers a premium for wheat during the transitional period, valuable advice on fertilization, weed management, and various aspects of farming, and a guarantee on the quality and yield of the harvests. This helps ensure sustainability for our standard for flours.

Learn more about our oat flour and sustainable standards on our website.

2019-02-08T09:29:33-07:00

About the Author:

Chafik Baghdadi
Graduated in Food Science Engineering from the National School of Agronomy and Food Science in Nancy (France), Chafik Baghdadi has been the Research and Development Director at the Soulanges Mills for almost 10 years. With his deep cereals chemistry knowledge, he specializes in developing customized clean label flours and actively contributes to improving the baking value of Eastern Canadian wheat varieties. He has worked on many projects, from understanding the kinetics of gluten aggregation to integrating the extensograph into the evaluation of flour during baking. He is now working on understanding the variability of starch and gluten quality in current commercial winter wheats to address efficiently the needs of artisanal style bread bakers.

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