GF Oats Oat Flour is a whole grain flour made from oats. It's full of flavour and nutrition. Oat flour has a silky texture and a subtle 'oaty' flavour which you'll love. Our oat flour is the first to hit Australia that is uncontaminated from the gluten found in wheat, rye and barley.
GF Oats Oat Flour Benefits
This coarse ground flour can be used for many recipes that call for substitutes for wheat flour. Free from all top 8 allergens, additives, and doesn't contain any genetically modified ingredients.
- Gluten friendly oat flour
- Uncontaminated oat flour
- Wheat free
- No refined sugar
FAQs
Q. Are GF Oats gluten-free?
A. These are the same oats sold and labelled as gluten-free in the USA, Canada, UK and most of Europe.
Q. So why aren’t they labelled gluten-free?
A. Due to restrictions in the current Australian labelling laws, we are unable to make a claim on packaging that any product containing oats are gluten-free. However, we have our latest Gluten-Free Test results displayed under the compliance tab with corresponding batch numbers to show you that these oats are tested to <3ppm.
Q. Aren’t oats naturally gluten-free?
A. Oats are generally contaminated at the farm level as farmers grow other gluten-containing grains and then use the same machinery in their processing, storing or carting.
Q. Are these oats safe for Coeliacs?
A. These oats are grown and produced by the Smith family in Wyoming who are a family of Coeliacs, so they understand the disease, its complications and the need for pure uncontaminated oats products that customers can trust.
Q. Where are these oats grown and why can’t we grow them in Australia?
A. GK Gluten Free Foods imports the oats from GF Harvest in Wyoming, USA. The Smiths maintain their own certified planting and seed and personally contract “Seedsman” who have now grown any wheat, rye or barley on their land for at least 2 years. They use harvesters for only or alternative non-gluten crops. Each field is completely walked at least six times during the growing season to make sure that no volunteer glutinous products are growing in the field.
Q. What does <3ppm mean?
This effectively is the lowest that the Elisa Testing Equipment tests down to for the detection of gluten. All products on the market that are labelled gluten-free in Australia will test to <3ppm which equates to ‘0’ or nil detected.
