Is Whole Oat Flour Gluten Free?

    12 Nov
    Is Whole Oat Flour Gluten Free?

    Whole oat flour is naturally gluten-free. However, oats and oat products are often processed in facilities that also handle wheat, barley, or rye, so cross-contamination can occur unless the oats are specifically labeled as gluten-free.

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    Health Information
    Benefits of Whole Oat Flour

    High in fiber, particularly beta-glucan, which helps lower cholesterol and improve heart health

    Rich in antioxidants, especially avenanthramides, which have anti-inflammatory properties

    Good source of complex carbohydrates, providing sustained energy

    Contains essential minerals like manganese, phosphorus, copper, iron, and zinc

    Provides a good amount of protein compared to other grains

    May help regulate blood sugar levels due to its low glycemic index

    Supports digestive health and promotes feelings of fullness, which may aid in weight management

    Naturally gluten-free (when processed in a gluten-free facility), making it suitable for those with celiac disease or gluten sensitivity

    Contains vitamins B1 (thiamin) and B5 (pantothenic acid), which support metabolism

    May help reduce blood pressure and improve overall cardiovascular health

    Supports skin health due to its content of silicon and other nutrients

    May have prebiotic properties, promoting the growth of beneficial gut bacteriaRemember that while whole oat flour offers these potential benefits, it should be consumed as part of a balanced diet for optimal health.

    Who should avoid Whole Oat Flour

    Individuals with celiac disease or non-celiac gluten sensitivity, unless the oat flour is certified gluten-free

    People with oat allergies or sensitivities

    Those following a grain-free or paleo diet

    Individuals on a low-carb or ketogenic diet, due to its carbohydrate content

    People with digestive issues who are sensitive to high-fiber foods

    Those following a low FODMAP diet, as oats can be high in FODMAPs

    Individuals with specific grain intolerances

    People with avenin sensitivity (a protein found in oats)

    Those following a strict wheat-free diet, unless the oat flour is certified wheat-free

    Individuals with cross-reactivity to oats due to other grain allergiesRemember, it’s always best to consult with a healthcare professional or registered dietitian before making significant changes to your diet, especially if you have specific health concerns or dietary restrictions.

    Explore gluten management solutions like Tolerase® G.

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    Description

    The Anti-Gluten Pills

    Anti-Gluten Pills from Little Helpers help you break down unwanted gluten in your food. So you will have less to worry about unpleasant reactions in your body and you can enjoy good food again ! The pills contain 100% pure Tolerase® G, a highly effective gluten-degrading enzyme capable of breaking down more than 86% of the immunogenic parts of gluten within 10 minutes, even before they leave the stomach and can cause a physical reaction.
    Our pills were developed in the Netherlands by Royal DSM and are proven to be the most effective gluten pill on the market.Read our complete research and scientific evidence.

    Instructions

    Take 1-2 capsules before any meal that may contain gluten or traces of gluten. The effect may vary from person to person so gluten consumption should still be treated with caution. Listen to your body. Note: This is not a solution for celiac disease, however, it can provide peace of mind for cross-contamination outside the door and is extremely effective for people without celiac disease who are sensitive.

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    What is Tolerase® G?

    A new Approach for People with Gluten Sensitivity:
    Explore the Science and Benefits of Tolerase® G.

     

    Relief from Gluten Sensitivity

    In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.

    This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by  Royal DSM  and has been scientifically proven to be effective in breaking down gluten residues​ ( 1) ​. Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity​ ( 2) ( ​​3 ) ​.

    On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.

    What is Gluten?

    Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet​ (1)​.

    How Tolerase® G Works

    It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

    Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).

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    Little Helpers & Tolerase® G: Stronger Together in the Fight against Gluten.

    At Little Helpers we are proud of our unique partnership with the producer of Tolerase® G  DSM . Together we have spent 2.5 years of research and worked tirelessly to develop and perfect our gluten digestion pill, which contains 100% Tolerase® G.

    Our shared commitment to quality and effectiveness has resulted in a product that is unmatched in the market. We have chosen to manufacture locally in Europe to ensure the highest quality standards and control.

    Our pill has proven to be many times more effective than our competitors, and we offer it at the best price. We are convinced that our pill can make a difference for people who struggle with gluten sensitivity. That is why we encourage everyone to try it and experience the benefits for themselves!

    The Only Effective Anti-Gluten Pills

    Little Helpers Anti-Gluten Pills contain 100% Tolerase® G. Tolerase® G is the only enzyme on the market that has been scientifically proven to be effective enough to break down gluten in the stomach to the point where the body no longer reacts to it.

    Gluten Free Alternatives
    Here are five gluten-free alternatives to Whole Oat Flour, along with short descriptions for each:
    Almond Flour:Made from ground blanched almonds, this flour is high in protein and healthy fats. It has a slightly sweet, nutty flavor and works well in baked goods, providing a moist texture.
    Coconut Flour:Produced from dried, ground coconut meat, this flour is high in fiber and low in carbohydrates. It's very absorbent and requires more liquid in recipes, resulting in dense, moist baked goods.
    Buckwheat Flour:Despite its name, buckwheat is not related to wheat and is gluten-free. It has a strong, earthy flavor and is rich in nutrients. It's great for pancakes, noodles, and hearty breads.
    Rice Flour:Made from finely milled rice, this flour comes in brown and white varieties. It has a mild flavor and light texture, making it versatile for various baked goods and as a thickening agent.
    Quinoa Flour:Ground from quinoa seeds, this flour is high in protein and minerals. It has a slightly nutty, earthy flavor and works well in combination with other gluten-free flours for baking.

    Frequently
    Asked Questions

    Does whole oat flour contain gluten?
    Whole oat flour does contain gluten, but in very small amounts. Oats themselves are naturally gluten-free. However, oats are often processed in facilities that also handle wheat, barley, and rye, which can lead to cross-contamination. For those with celiac disease or severe gluten sensitivity, it's best to look for certified gluten-free oat flour.
    Why is oat flour not gluten-free?
    Oat flour itself is naturally gluten-free. However, oats are often processed in facilities that also handle wheat, barley, and rye, which contain gluten. This can lead to cross-contamination, making the oat flour no longer gluten-free. For those with celiac disease or gluten sensitivity, it's important to choose certified gluten-free oat flour to ensure it's safe for consumption.
    Why are whole grain oats not gluten-free?
    Whole grain oats are naturally gluten-free. However, they are often contaminated with gluten during farming, transportation, or processing. This contamination typically occurs when oats are grown near wheat fields or processed in facilities that also handle wheat products. For this reason, only oats that are specifically labeled as gluten-free can be considered safe for those with celiac disease or gluten sensitivity.
    Can I replace all-purpose flour with oat flour?
    Yes, you can replace all-purpose flour with oat flour in many recipes. However, keep in mind that oat flour has different properties and will affect the texture and flavor of your baked goods. It's best to start by substituting only a portion of the all-purpose flour with oat flour, rather than a complete replacement. For best results, you may need to adjust other ingredients or baking times when using oat flour.