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Wholesome Earth Whole Grain Oat Flour 500g is gluten free, made from only 100% whole grain and high in fibre. No added sugar, trans fat free, cholesterol free and 100% wheat free. No colour, additives or preservatives.
Wholesome Earth Gluten Free Whole Grain Oat Flour 500g
www.wholesomeearth.net. *Fibre analysis done according to the AOAC 985.29 method. This product contains no additives, and no genetically modified ingredients. Tested gluten level below 10 parts per million. Contains no wheat (Gluten), barley or rye using current test methods. +27 10 110 0585. [email protected] 500g. Great for baking! Thicken gravies, sauces and soups. Stretch your ground meats by adding only oats whole grain oat flour. Coat fish or meat. Oat flour can replace wheat flour in baking and is especially good in quick breads and cookies. It tends to makes baked goods moister, chewier, and a little more crumbly. As with all gluten free baking it sometimes takes a little trial and error to get the baked product just the way you like it. You can try adding xanthan gum, guar gum, gelatin or agar agar (sticky ingredients) to replace gluten and improve the quality and texture of the baked good.
Quantity in pack:
Wholesome Earth. Only 100% whole grain oats. Gluten free. *Tested gluten level below 10 parts per million. Whole grain oat flour. High in fibre. Wheat free. Dairy free. Transfat free. Cholesterol free. No colour - no additives - no preservatives.
Chewy cinnamon oat cookies:Ingredients:1/3 cup granulated sugar (75 ml).1/4 cup packed dark brown sugar (60 ml).3 tbsp canola oil (45 ml).1 large egg.1 tsp vanilla extract (5 ml).1 1/4 cups gluten free rolled oats (300 ml).1/3 cup gluten free oat flour (75 ml).1/2 tsp gelatine.1/2 tsp baking soda (2 ml).1 1/2 tsp ground cinnamon (7 ml).1/8 tsp salt (.5 ml).1 cup raisin and dried cherry blend (250 ml) or 2/3 cup (150 ml) raisins and 1/3 cup (75 ml) dried cherries.1/3 cup sweetened flaked coconut (75 ml).Preparation:1. Preheat oven 375 degrees F (190 degrees C).2. In a medium mixing bowl, combine granulated sugar, brown sugar and the oil. Using an electric mixer on medium high speed, beat until well blended, about 30 seconds.(The mixture will have a grainy texture at this stage.) Add the egg and vanilla; beat until well blended. Add the oats, flour, xanthan gum, baking soda, cinnamon and salt and beat until blended. Add the raisin mixture and coconut and beat until blended.3. Line two cookie sheets with parchment paper. Using a teaspoon measure, spoon teaspoons of dough onto cookie sheet 2 inches apart.Bake 5 minutes or until puffy and slightly golden on edges. Do not bake longer, they will not look done when removed from oven.Cooling:Place cookie sheet on wire rack and let stand 3 minutes. Carefully remove paper and cookies from cookie sheet and set aside to cool completely (on parchment paper.)
Avoid excessive humidity, high temperatures and strong odours. Store in a cool dark place. Once opened keep in an airtight container.
This product is manufactured in a factory that processes peanuts and tree nuts.