Hydrolyzed Oat Flour
Conventional oat-derived ingredient; oats are a wholesome whole grain. Cross-contamination with gluten can occur, so 'gluten-free' oat products require segregated supply chains under FDA labeling rules.
What it is
Oat flour (Avena sativa) treated with enzymes or acids to break starch and proteins into smaller fragments.
Mild thickener, emulsifier, mouthfeel enhancer in dairy alternatives, baked goods, and infant foods; also used in cosmetics as a film former.
Why it's flagged
- potential gluten cross-contamination unless certified GF
What regulators actually say
"Oats are not one of the gluten-containing grains; foods containing oats may be labeled 'gluten-free' if cross-contact is controlled to less than 20 ppm gluten."
"Oat flour, partially debranned — Energy 404 kcal, Protein 14.7 g, Fiber 6.5 g per 100 g."
Regulatory status
United States — FDA
Conventional food ingredient; oats covered by gluten-free labeling rule (21 CFR 101.91).
European Union — EFSA
Conventional cereal ingredient; oats permitted in gluten-free products under Regulation 828/2014.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app