Havermeel

Havermeel, also known as oat flour, is a flour made by grinding dried oats into a fine powder. It is naturally gluten-free in origin, but it may contain traces of gluten if produced in facilities that process wheat, barley, or rye. For people with celiac disease or gluten sensitivity, certified gluten-free havermeel is preferred.

Production and varieties vary in grind size from very fine to medium. The flour can be made from whole oats or specific oat fractions, and it is often used in combination with other flours to adjust texture and moisture in baked goods.

Culinary uses include baking breads, muffins, cookies, pancakes, and pastries, as well as thickening soups and stews. Because havermeel lacks gluten, it does not form the elastic structure characteristic of wheat flour. Recipes often require a binding agent such as eggs, xanthan gum, or a blend with wheat flour to achieve a firmer rise and crumb. It imparts a mild, slightly sweet, nutty flavor and adds moisture to baked goods.

Nutrition and health considerations: oat flour is a good source of dietary fiber, particularly beta-glucans, which can support heart health. It is relatively high in carbohydrates and contains some protein and fats. People with celiac disease or gluten sensitivity should select certified gluten-free havermeel to avoid cross-contamination.

Storage: store in a cool, dry place in an airtight container. For longer shelf life, refrigerate or freeze to prevent the oils from becoming rancid.