Naked Oat Flour

The oats grown in our company have the particularity of being bare seeded. The most common varieties are generally "dressed" and these, in order to be transformed, require hulling, i.e. the removal of the outermost layer of the grain. However, this process involves the loss of highly nutritious layers which, with an already "undressed" seed, remain integral. Stone grinding allows you to obtain an exceptional flour with which you can prepare excellent baked goods. It can be used alone or mixed with wheat flour to make bread, pizza, focaccia, cakes and even biscuits. It is a flour very rich in proteins but does not contain those that form gluten: it has one very similar to the gliadin of wheat, avenin, and is therefore not recommended for celiac subjects. Oat flour is a low glycemic index food, therefore suitable for the production of foods for diabetics. It also has a high content of vitamin B1 and zinc.