• Gluten-free oatmeal and everything you need to know
• Gluten-free oat flakes – valuable in every diet
• Oat grains are properly crushed, resulting in flakes of different sizes

Naturally gluten-free oatmeal is an ideal base for preparing nutritious breakfasts and various desserts, and can also be used as an ingredient in a variety of dishes. However, people who restrict gluten in their diet for various reasons should not resort to regular breakfast cereals , but rather choose products with a special certificate. Why is this so important?

Gluten-free oatmeal and everything you need to know

High-quality, completely safe gluten-free oatmeal is labeled with the Crossed Grain Symbol. It was developed by the European Licensing System to clearly identify products that are safe for people who exclude gluten from their diets. By choosing certified oatmeal, you can be assured that the manufacturer has made every effort to ensure it is processed and stored properly.

Commission Regulation (EC) No 41/2009 clearly states that products labelled as gluten-free must not contain more than 2 mg/100 g of gluten.

Oats are one of the grains that are naturally gluten-free. For this reason, many products based on oats are made for people who avoid this ingredient in their diet, such as cereals, flours, sweets, and beverages. However, oatmeal can become contaminated with gluten during processing or transportation. This usually occurs through accidental contact with other grains or their residues, making their consumption unsuitable for those with food intolerance.

Gluten-free oat flakes – valuable in every diet

Gluten, a combination of plant proteins and compounds such as glutenins, is a naturally occurring substance in grains such as barley, wheat, and rye. Gluten, in combination with water, is responsible for the elastic structure of baked goods and flour products such as pasta.

However, to make gluten-free oatmeal a regular part of your daily diet, it's worth choosing certified products. As one of the few grains, oats contain a high proportion of valuable plant protein, which is responsible for a sustained feeling of satiety and, among other things, for proper muscle growth. Oats are also rich in fiber, which perfectly supports the proper functioning of the digestive system, improving digestion quality and intestinal motility.

Gluten-free oat flakes also provide the body with B vitamins (especially vitamins B1 and B6) and E. At the same time, a serving of flakes also provides the body with valuable nutrients such as magnesium, calcium, and phosphorus, as well as selenium, zinc, and iron. Oat flakes also contain valuable unsaturated fatty acids.

A 100g serving of oatmeal provides approximately 366 calories, which is equivalent to two large servings of ready-made oats. Raw oatmeal has a fairly low glycemic index of 40. Cooking the flakes increases the index to as high as 60, meaning a much better option that doesn't require cooking the flakes is to prepare them cold. Oatmeal can be enhanced with selected additives such as cinnamon, flaxseed oil, fruit, or nuts.

Oat grains are properly crushed, resulting in flakes of different sizes:

• ordinary - these are pressed whole grain products that contain the most valuable nutrients;
• Mountain - from pressed grain, which is further crushed and lightly irrigated (with steam);
• Instant - the most processed, fragmented and quick to prepare as they do not require cooking.