The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread with oat fiber

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lady55's picture
lady55

Bread with oat fiber

Just joined today. Not new to baking....but I'm about to embark on a new journey, by using OAT FIBER in a bread recipe. I'm not trying to go low carb or anything, but I'm tring to increase fiber without adding extra calories. OAT FIBER has no calories and very high carb content that is not processed by the body. From what I have been reading....I can replace 25% of the flour in a recipe with OAT FIBER, but I must increase the water. I have found no recipes, but due to some research have found that a lot of commercial bakers use this product to make "light " or low calorie  breads.

As soon as I recieive my oat fibre(I couldn't buy it locally) I'll start trying out basic recipes. If anyone has ever used this product, I would love to know.

Thanks

OldWoodenSpoon's picture
OldWoodenSpoon

Welcome to The Fresh Loaf!  If you want tons of reading on oat fiber in other postings here on The Loaf, just type oat fiber into the Search box on the upper left margin of any page and click on the [Search] button.  You'll find hundreds of postings and comments in the results.

Good luck with your experiments.  Don't forget to come back and tell us what you did an how it turned out.
OldWoodenSpoon

PaddyL's picture
PaddyL

I've added oat bran to a lot of my breads, including sourdough, without any problems.  I'm not sure what you mean when you say that it isn't processed by the body.  It is a soluble fibre.

lady55's picture
lady55

Oat Fiber is insoluable ............Oat Bran is soluable. :)