Oats are primarily cultivated in Canada, the United States and in Russia.
Oats are a very popular cereal in North America, but in recent years, it’s popularity has spread globally.
The oats selected by Farinart come from qualified sources, cultivated with care to ensure exceptional purity and optimal nutritional benefits.
Oats are available raw, stabilized, roasted and sprouted, and are offered whole, crushed, cut, flaked, and ground into flour. They can be sourced from either conventional or organic farming. Our oats are non-GMO.
Raw oats have a rather weak flavor profile, but heat treatment can change this considerably. Indeed, toasted or roasted oats have more complex flavor notes described as “nutty,” “toasty,” “sweet,” and “cereal-like.” It is this wide range of flavor profiles that makes them an interesting grain to add to baked goods.
Oats give baked goods a tender texture. They can be used with or instead of wheat flour.
Their main nutritional advantage is that they contain both soluble and insoluble fibre, which has a beneficial effect on the digestive system. Indeed, oats are rich in beta-glucans, a type of fiber that lowers blood cholesterol levels, improves lipid metabolism and reduces the glycemic index. In addition, oats are a source of complex carbohydrates, protein, vitamins B1 and E, and minerals such as magnesium, phosphorus, and zinc.
Oats contain prolamin fractions that are in the form of avenins. The structure of avenins differs from gluten found in wheat, rye and barley, so oats are considered gluten-free. However, there is a risk of cross-contamination with rye, wheat or barley and some people may also react to certified gluten-free oats due to the avenins they contain.
Oats are considered to be a cereal low in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
