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In the Old World, toasted oat flour was a universal element of Celtic hearth breads produced with wild ferment. Easily milled from kilned oats, oat flour became a secret weapon in colonial baking, adding striking crisping and spice aromatics to hearth breads, quick breads, and skillet cakes. Oat flour may also be cooked into mush or steeped into beverages like avena. Its fragrance and flavor are unparalleled in New World black skillet breadings and coatings.
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