Oat Fibre is a white, fine flour made from pure fibre. It’s gluten-free, with a neutral flavour. Oat Fibre provides baked goods with body and texture, without adding a single carbohydrate – just a whole lot of fibre.

How to use oat fiber?

Substitute part of the flour in a given recipe with Oat Fibre to increase fibre contents and reduce the amount of carbohydrates. When you exchange other flours with Oat Fibre, be sure to substitute in volume, not weight – for example, 200 ml of wheat flour to 200 ml of Oat Fibre. 100 ml of Oat Fibre weighs 22 grams.

The flour attracts and holds a lot of liquid – up to 4-6 times its own weight. For a good result, you’ll need to add extra liquids to your recipe until you reach the desired consistency.

Weight: 300 g

Ingredients: sweeteners erythritol (sukrin) and xylitol, corn starch, pea protein, FiberFin (natural resistant corn starch), sesame flour, fiber (chicory, pea fiber, psyllium), potato starch, baking powder (bicarbonate, disodium phosphate), salt, stabilizer (carrageenan), emulsifier (mono - and diglycerides), flavor, acidity regulator (citric acid).

Nutritional value per 100 g of the finished product:

Energy value: 249 kcal/ 1042 kJ

Fat: 15.7 g

Carbohydrates: 26.3 g

including sugar: 0.4 g

including polyols: 16.7 g (erythritol*)

Cellulose: 7.3 g

Proteins: 9.9 g

Salt: 1.3 g

* Erythritol does not increase blood sugar, 0 glycemic index

ATTENTION: when using a single dose of erythritol more than 30 grams can act as a laxative.

Produced by Funksjonell Mat (Norway).