Oat fiber?

MimiOfTheLusciousLawn

Can anyone tell me about it? .25C has 0 cals, 3g Carb, 3g Fiber, 0 net. Taste? Can you use it to bake with, like almond flour? Why haven't I heard of this before now? Too good to be true?

kpk54

I've never purchased or used oat bran. Flaxseed meal had long been my "fiber" of choice for reported general health benefits. What I've read about oat fiber is it has zero nutrients.

baconslave

Yeah you can use it to bake with. I've seen recipes. Lemme look around.
Ahhh...here:

I have been using oat fiber for several years now. BTW, it is NOT a one-for-one flour substitute. Rather it is used in small amounts in baked goods to enhance texture and flavor (as well as coincidentally lowering net/digestible car counts as it is 96% pure fiber). What it brings to the table (if you'll pardon the pun) is a slight floury taste to our non-flour baked goods. It also brings a smoother texture to cake, muffins or cupcakes. I rarely use over 1/4 c. in a recipe, and more often just 1-2 T. If over used, it will dry out your final product to the point you can't swallow it! I have many recipes on my site that use it if you're curious about amounts and ratios for a typical cookie, bread or cake recipe. I use it in conjunction with almond flour, coconut flour and flax, and never alone as the sole dry ingredient.

https://www.reddit.com/r/ketorecipes/comments/17okmf/request_how_to_bake_with_oat_fiber/


TL;DR: You can't really use it in place of flour. It's an enhancer. Improves cakeness of baked goods like muffins and etc.

If you are still interested, the poster's id is"buttoni" and can be searched on Google. I know she's on lowcarbfriends.com. That place is a good one to search for more people's experiences with oat fiber.

KnitOrMiss

I bought gluten free oat flour, not oat fiber, if I remember correctly - for a specific recipe, and it hit me as hard as if I'd eaten oatmeal, even though it is supposed to be lower carb... So good luck and proceed carefully... I also have green banana flour I've not opened, because all the recipes I've seen for it are high sugar/high carb, even though it's supposed to be a great prebiotic for thyroid health....

ladipoet

Oat Fiber 500 is a frankenfood just like Wheat Protein Isolate 5000 & 8000 are. It's something that man has tampered with. This means it has a bitter taste to it that you usually have to offset with a few drops of liquid sweetener of some kind. You do NOT want to use it as 1:1 substitution for any kind of flour replacement in baking; however, you can use SOME Oat Fiber in your baking efforts (I do sometimes).

clowe1028

I have used oat fiber in Keto baked goods. Some brands are better than others - Trim Healthy Mama and Life Source Foods are preferred, avoid Anthony’s.

Oat fiber is not oat bran or oat flour.

I have used it combined with almond flour and whey protein isolate in Keto muffin and bisquit recipes. 1/3 cup of each. The oat fiber reduces the carb count.

A great Keto cookbook which has these recipes is “Journey to Health: A Journey Worth Taking: Cooking Keto with Kristie” by Kristie Sullivan. She also has a You Tube channel with many of the recipes included in the cookbook.