Oat flour
Other names oatflour, oat meal flour
Oat flour: high in nickel; low in FODMAPs, oligosaccharides, oxalates and gluten. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- NickelHigh
Oat flour is milled from the whole grain, bran included, so it carries the oat's full nickel load in a form that blends invisibly into baking.
Sources· 1
- Flyvholm M-A et al., Z Lebensm Unters Forsch 179 (1984) 427-431, nickel content of food and estimates of dietary intake
- FODMAPsLow
Oat flour is milled oats and nothing is removed by milling, so it carries what the grain carries — 0.11 g of fructan per portion as eaten in the measured oat.
Sources· 1
- Biesiekierski J.R. et al., J Hum Nutr Diet 24 (2011) 154–176, fructans and short-chain carbohydrates in 55 grains, breads and pulses, reported in grams per portion as eaten
- OligosaccharidesFODMAPsLow
Same reasoning one axis over: the fructan of an oat is its oligosaccharide, and grinding the grain does not take it out. Flour is the form used by the cupful, which is what decides the portion.
Sources· 1
- Biesiekierski J.R. et al., J Hum Nutr Diet 24 (2011) 154–176, fructans and short-chain carbohydrates in 55 grains, breads and pulses, reported in grams per portion as eaten
- OxalatesLow
Oat flour is milled from the groat, bran included, so it carries what the grain carries — and the grain is not free of oxalate: Israr measured the highest soluble oxalate of the study in oat bran, 79 mg/100 g. What was measured is a fraction — the bran — and not a flour; no figure for oat flour itself is published.
Sources· 1
- Israr B et al., Food Chemistry 141 (2013), 1690-1693, phytate, minerals and oxalate in bran cereals and legumes
- GlutenPossible
Oat flour is milled finer than flakes, and milling is precisely where the cross-contamination happens - a mill that also grinds wheat leaves traces in everything that follows. Flour is therefore the oat product where certification matters most. Certification answers contamination and not everything else: both associations say uncontaminated oats suit MOST coeliacs rather than all, because a minority react to the avenin itself.
Sources· 3
- AFDIAG (France) — les trois céréales interdites (blé, orge, seigle et leurs hybrides) et l'avoine non contaminée « consommable par presque tous les cœliaques »
- Coeliac UK — “Oats can be eaten by most people with coeliac disease but only if they're marked as ‘gluten free’”
- Commission Implementing Regulation (EU) No 828/2014, which sets the conditions for oats in gluten-free food
- Histamine (+liberators / DAO inhibitors)None
- TyramineNone
- SalicylateNone
- SucroseNone
- LactoseFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Nickel? Check these too
More in Flour
- Almond flour
Buckwheat flour- Carob seed flour
- Cassava flour
- Chickpea flour
- Coconut flour
Corn starch- Flax flour
- Gluten-free flour
- Lupin flour
Potato starch- Rice flour
Frequently asked questions
Which intolerances does oat flour affect?
Oat flour is notable for nickel, FODMAPs, oligosaccharides, oxalates and gluten. Clear on histamine, tyramine, salicylate, sucrose, lactose, sorbitol and fructose.
Does oat flour contain nickel?
Yes — oat flour is high in nickel. Oat flour is milled from the whole grain, bran included, so it carries the oat's full nickel load in a form that blends invisibly into baking.
Does oat flour contain FODMAPs?
Oat flour contains only low levels of FODMAPs. Oat flour is milled oats and nothing is removed by milling, so it carries what the grain carries — 0.11 g of fructan per portion as eaten in the measured oat.
Does oat flour contain oligosaccharides?
Oat flour contains only low levels of oligosaccharides. Same reasoning one axis over: the fructan of an oat is its oligosaccharide, and grinding the grain does not take it out. Flour is the form used by the cupful, which is what decides the portion.
Does oat flour contain oxalates?
Oat flour contains only low levels of oxalates. Oat flour is milled from the groat, bran included, so it carries what the grain carries — and the grain is not free of oxalate: Israr measured the highest soluble oxalate of the study in oat bran, 79 mg/100 g. What was measured is a fraction — the bran — and not a flour; no figure for oat flour itself is published. Amounts vary by brand and recipe, so always check the label of the exact product.
Check any product in seconds
Scan a barcode with the Yllo app and see straight away whether a product fits your intolerances.