how is this any different from oat flour? I buy oat flour from whole foods in the bulk section for $1.99/lb. The ingredients claim that it is 100% oat
999602
Oat flour is a finer grain size, I think. It certainly dissolves in water better than the powder. I've since stopped using oat powder, and now use oat flour.
999603
I'm not sure, I've never bought oat flour. Did you email the seller and ask them? I can vouch that this is a fairly good product for adding some fiber and complex carbs to a shake though.
999604
I haven't ever used oat flour so this is just a guess, but I assume that it's not as finely ground as oat flour.
1141192
I buy flour in bulk as well as yeast. French bread loaves (1 lb) cost me a little less than 30 cents a loaf to make in flour and yeast. The machine I used for a year cost me 100 dollars. Using it every other day, that breaks down to less than a penny a loaf. So if you are careful and use the french bread recipe, you can save considerably, about 70 cents a loaf to even $1.70 a loaf. (the ones in my grocery store are $1 to $2 a loaf)
958560
I'm not sure what process oat flour goes through, but this is simply ground(very finely ground) oat meal. It's texture resembles powdered sugar.
1284941
The bag says whole kamut berries, I bought these and ground them into flour.I use about 1 cup with 3¼ cups of all purpose flour in my bread machine.Great bread!!!
1841812
Dear Kimberly, I am do not claim to be an expert in this field and I have no affiliation whatsoever to Dr. Mc Dougall's, Having said that I do have the product in the house and it only contains "ORGANIC GLUTEN FREE WHOLE OATS" according to the label. Than it goes on to container sweeteners. Maybe Amazon described it wrong on the product page. Sorry. If you do try it I think you be delighted with it. Keith Herman
2189501
No fat, no cholesterol, no sodium, Carbohydrates 21g, Dietary Fiber 3g, Sugars 0g and Protein 5g. I buy this 100% Organic Bread Flour Whole Wheat for my sour dough bread. I use 3 cups of it and 3 cups of white flour to make my batch each weekend. It has to be the bread flour whole wheat and I cannot buy it here in my town stores. It is very good for my sour dough bread. I have just order 8 5 lb bags and I make a lot of bread. Hope this helps. Deloris
1340248
Hi Janet - I haven't used it like oatmeal but I cook it and use in salads. I simmer it in salted water 40-45 minutes, drain and rinse and its ready to go. This is *not* the semi-pearled variety most commonly seen in the US. The pearling process wears off some of the nutritious bran layer so it cooks a little faster. This wheat is not pearled, so it retains all its nutrition. A bit of extra cooking time seems a small price to pay for whole, nutritious, not to mention yummy, grain. Try searching on "einkorn porridge". I found a recipe that said to pulse the grains in a blender prior to cooking. This cuts the cooking time in half and may be what you're looking for.
862577
I'm not sure whether they are whole grains or not because it is not specified anywhere online or in the bag. However, the flour is certainly stone ground, not white and pretty coarse, you can distinctly see and feel the chunks of different grains. So it is DEFINITELY not a very refined flour and its texture and appearance resembles a whole wheat flour, NOT a refined flour.
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No. 3/4 of it is refined wheat flour. The other 1/4 of it (the other six grains) are whole grains. So in the end 25% whole grain, 75% refined.
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I always use this whole grain bread in recipes w/ my bread machine(that call for regular flour) - we absolutely love it and make sure it's always on hand. The flour makes the difference!!
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Hello, our flours are both organic and "sprouted." Unlike most retailers our flours are more digestible and more nutritious. Thanks, Madison S.Office Manager
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I actually have this and some King Arthur on my pantry shelf together right now. I might be a nut but I can tell the difference between all of my flours (KA whole wheat, KA white wheat, GR whole wheat, GR bread flour, and GR Pastry Flour) just by sight. Seeing them side by side, there is a definite visual difference. Texturally there is a huge difference as well. The Great River flour is silky and powdery while the King Arthur is coarse and grainy.
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It is 100% whole grain. I have been using it for more than a year and I am very satisfied.
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They blatantly lie. I had the same question. The nutrition facts are close to what oats are but it doesn't contain any actual oat powder. That would be okay if it was not labeled "oat powder"
866176
The problem with oats is that they are constantly rotated with glutenous crops such as wheat, barely, rye etc. So cross contamination by being grown in the same field is an issue. To be sure it's gluten free the crops have to be grown in dedicated oat only fields with no glutenous crops being grown around it or rotated in the fields. Yes, Bob does still make GF oats, I picked some up today at the store. If in doubt make sure it says GF for your healths sake.
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I am almost positive that oats and barley are different but you can easily go to Bob's Red Mill website and ask them (they have a link) and the question will be answered for sure!
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It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.