Oat flour presents a unique challenge in the gluten-free world. While oats themselves don't contain gluten, they're frequently processed in facilities that also handle wheat, barley, and rye. Certified gluten-free oats are grown and processed in dedicated facilities, but even these can trigger reactions in some celiacs due to avenin, a protein similar to gluten. This guide covers how to identify truly safe oat flour, how it performs in baking compared to other GF flours, and which recipes benefit most from its naturally sweet, nutty flavor.
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